Smoked Paprika Turkey with Roasted Cauliflower, Asparagus, and Warm Chive Yogurt Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Prepare a large baking sheet.

2. 2

   In a bowl, toss the cauliflower with 30 ml (2 tbsp) olive oil, half of the salt, half of the black pepper, the chopped garlic, and 2 g (about 3/4 tsp) smoked paprika. Spread on the baking sheet and roast for 15 minutes at 220 °C / 425 °F.

3. 3

   Meanwhile, pat the turkey medallions dry with paper towels and season them with the remaining smoked paprika, ground cumin, the remaining salt, the remaining black pepper, and the lemon zest.

4. 4

   Remove the baking sheet from the oven, add the asparagus, and toss it with the cauliflower so it gets coated with the oil and roasting juices. Return the tray to the oven and roast for 10 more minutes at 220 °C / 425 °F, until the cauliflower is golden and the asparagus is tender.

5. 5

   Heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and cook the turkey for 4 to 5 minutes per side, until well browned and cooked through. Transfer to a plate and let rest for 3 minutes.

6. 6

   Lower the heat to medium-low. In the same skillet, add the grated garlic and cook for 20 seconds. Add the Greek yogurt, chives, and 30 ml (2 tbsp) lemon juice. Stir gently for 1 minute without letting it boil, until the sauce is warm and creamy.

7. 7

   Toast the sliced almonds in a small dry skillet for 1 to 2 minutes over medium heat, stirring, until lightly golden.

8. 8

   Serve a bed of roasted cauliflower and asparagus, place the turkey on top, and finish with the warm chive yogurt sauce. Sprinkle the toasted almonds over everything before serving.