Dill Turkey with Cauliflower-Leek Cream, Roasted Radishes and Lemon Chickpeas

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the radishes on a tray and toss with 15 ml (1 tbsp) olive oil, 1 g (1/4 tsp) salt, a pinch of black pepper, and half of the sweet paprika. Roast for 20 to 22 minutes, until tender and browned at the edges.

2. 2

   While the radishes roast, heat a medium saucepan over medium heat with 15 ml (1 tbsp) olive oil. Add the leek and cook for 3 minutes. Stir in the garlic and cook for 30 seconds. Add the cauliflower, vegetable broth, 2 g (1/4 tsp) salt, and a little black pepper. Cover and cook for 12 to 15 minutes, until the cauliflower is very tender.

3. 3

   Transfer the cauliflower and leek mixture to a blender, or blend with an immersion blender. Add the Greek yogurt, half of the lemon zest, and 6 g fresh dill. Blend until smooth and creamy. Adjust with salt and black pepper to taste and keep warm.

4. 4

   Pat the turkey cutlets dry. Season them with the remaining salt, ground cumin, the remaining sweet paprika, 5 ml (1 tsp) lemon juice, 6 g fresh dill, and black pepper.

5. 5

   Heat a large skillet over medium-high heat with 10 ml (2 tsp) olive oil. Cook the turkey cutlets for 3 to 4 minutes per side, until golden and cooked through. Remove and let rest for 3 minutes.

6. 6

   In the same skillet, add the cooked chickpeas, the remaining 5 ml (1 tsp) olive oil, the rest of the lemon juice, the parsley, and the remaining lemon zest. Sauté for 2 to 3 minutes, stirring, until heated through and glossy. Adjust with black pepper.

7. 7

   To serve, spread the cauliflower-leek cream onto plates. Arrange the turkey cutlets on top or alongside, add the roasted radishes, and finish with the lemon chickpeas.