Oregano Turkey Medallions with Lemon Cottage Cream, Green Buckwheat and Roasted Asparagus

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it.

2. 2

   2. Place the asparagus on the tray and toss with 15 ml (1 tbsp) olive oil, 1 chopped garlic clove, 1/4 tsp salt, a pinch of black pepper, and 1 tsp lemon juice. Set aside.

3. 3

   3. In a saucepan, add the rinsed buckwheat and the chicken broth or water. Bring to a boil, reduce the heat, cover, and cook for 12 to 15 minutes until the liquid is absorbed and the grains are tender.

4. 4

   4. Meanwhile, mix the turkey in a bowl with 15 ml (1 tbsp) olive oil, Dijon mustard, sweet paprika, 1 tsp dried oregano, 1 grated garlic clove, 1/2 tsp salt, black pepper, and half of the lemon zest.

5. 5

   5. Heat a large skillet over medium-high heat. Sear the turkey medallions for 2 minutes per side. Transfer them to one side of the tray next to the asparagus.

6. 6

   6. Roast the turkey and asparagus for 10 to 12 minutes at 220 °C / 425 °F, or until the turkey is cooked through and the asparagus is tender with browned tips.

7. 7

   7. Make the cream by mixing the cottage cheese, Greek yogurt, 1 tbsp lemon juice, the remaining lemon zest, 1 chopped garlic clove, 1 tsp dried oregano, and a pinch of salt. Blend or mash with a fork until creamy.

8. 8

   8. Fluff the cooked buckwheat with a fork and mix it with the fresh parsley, a pinch of salt, black pepper, and any cooking juices left in the saucepan.

9. 9

   9. Serve a base of green buckwheat, top with the turkey medallions, add the roasted asparagus on the side, and finish with spoonfuls of lemon cottage cream.

10. 10

    10. If desired, drizzle a few extra drops of the remaining lemon juice over the plate just before serving to brighten the flavors.