Turkey and ricotta bake with seed crust, cauliflower cream, and garlic sautéed chard

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a small baking dish with a little of the olive oil.

2. 2

   In a large bowl, mix the ground turkey, ricotta, egg, ground oats, onion, 2 minced garlic cloves, parsley, smoked paprika, oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper until well combined.

3. 3

   Transfer the mixture to the baking dish and press it into an even bake about 1 1/4 to 1 1/2 inches thick. Scatter the pumpkin seeds and sunflower seeds on top, pressing gently so they adhere. Drizzle with 1 tablespoon olive oil.

4. 4

   Bake for 25 to 28 minutes at 200 °C / 400 °F, or until the center is fully cooked and the turkey reaches an internal temperature of 74 °C / 165 °F. Let it rest for 5 minutes before slicing.

5. 5

   While the bake cooks, boil the cauliflower in a pot of water for 10 to 12 minutes, until very tender. Drain well.

6. 6

   Place the cooked cauliflower in a blender or food processor with the Greek yogurt, water, lemon zest, lemon juice, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 tablespoon olive oil. Blend until smooth and silky. Keep warm.

7. 7

   Heat the remaining 1/2 tablespoon olive oil in a large skillet over medium heat. Add the remaining 2 sliced garlic cloves and cook for 30 seconds. Add the Swiss chard, a pinch of salt, and a pinch of black pepper; sauté for 3 to 5 minutes until wilted and the stems are tender.

8. 8

   Serve a layer of cauliflower cream on each plate, top with a portion of the turkey and ricotta bake with seed crust, and add the garlic sautéed chard on the side.