Lemon-Dill Turkey with Cauliflower Barley, Asparagus and Walnut Crumble

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the turkey medallions on a plate and toss with 15 ml (1 tbsp) olive oil, half of the lemon zest, 15 ml (1 tbsp) lemon juice, 1 teaspoon Dijon mustard, half of the garlic, 2 g (about 1/3 tsp) salt, and half of the black pepper. Let stand while you prepare the rest.

2. 2

   Spread the walnuts on a small tray and toast them in the oven for 5 minutes at 220 °C / 425 °F, until fragrant. Remove and set aside.

3. 3

   In a small bowl, mix the Greek yogurt with the remaining lemon juice, remaining zest, 1 teaspoon Dijon mustard, half of the chopped dill, a pinch of salt, and 1 tablespoon water or broth if you want a looser sauce. Chill until needed.

4. 4

   Heat a large oven-safe skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and sear the turkey medallions for 2 minutes per side. Transfer the skillet to the oven and cook for 8 to 10 minutes at 220 °C / 425 °F, or until the turkey is cooked through. Remove and let rest for 5 minutes.

5. 5

   While the turkey cooks, heat another large skillet over medium heat. Add the red onion and remaining garlic; cook for 2 minutes, stirring. Add the asparagus and sauté for 3 minutes.

6. 6

   Add the riced cauliflower and cooked whole barley to the skillet with the asparagus. Pour in the low-sodium vegetable broth, add the remaining salt and black pepper, and cook for 5 to 6 minutes, stirring, until the cauliflower is tender but fluffy and the barley is heated through.

7. 7

   Turn off the heat and stir the remaining fresh dill into the vegetable base. Taste and adjust salt if needed.

8. 8

   Serve a bed of cauliflower barley and asparagus on each plate. Top each portion with 2 turkey medallions, spoon over the lemon yogurt sauce, and finish with the toasted walnuts.