Za’atar Turkey with Cauliflower Pilaf, Green Beans, and Lemon Feta Cream

Instructions

1. 1

   1. Pat the turkey cutlets dry with paper towels. Toss them with 1 tablespoon olive oil, the za’atar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half of the lemon zest. Let them rest for 10 minutes.

2. 2

   2. In a small bowl, combine the feta cheese, Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon water, half of the minced garlic, and a little black pepper. Blend or mash until you have a thick, smooth cream. Set aside chilled or at room temperature.

3. 3

   3. Heat a large skillet over medium-high heat. Add the sliced almonds and toast for 2 to 3 minutes, stirring, until lightly golden. Remove and set aside.

4. 4

   4. In the same skillet, add 1/2 tablespoon olive oil and cook the green beans with a pinch of salt for 4 to 5 minutes, until tender-crisp. Add one-third of the parsley, stir for 30 seconds, and remove from the pan.

5. 5

   5. Add another 1/2 tablespoon olive oil to the skillet and cook the turkey cutlets for 3 to 4 minutes per side, until golden and cooked through in the center. Remove, cover loosely, and rest for 5 minutes.

6. 6

   6. Reduce to medium heat. Add the remaining 1 tablespoon olive oil and sauté the leek for 3 minutes. Add the rest of the garlic and cook 30 seconds more, without letting it brown too much.

7. 7

   7. Add the riced cauliflower, vegetable broth or water, the remaining lemon juice, the rest of the zest, 1/4 teaspoon salt, and the remaining black pepper. Cook for 5 to 6 minutes, stirring, until the cauliflower is tender and fluffy, with a pilaf-like texture.

8. 8

   8. Return the green beans to the skillet with the cauliflower pilaf and toss for 1 minute to combine. Turn off the heat and add most of the remaining parsley.

9. 9

   9. Slice the turkey cutlets into thick strips. Serve a base of cauliflower and green bean pilaf, top with the turkey, and finish with spoonfuls of lemon feta cream, toasted almonds, and the remaining parsley.

10. 10

    10. If you prefer to finish the turkey in the oven, after searing transfer it to a preheated oven at 400°F / 200°C for 4 to 6 minutes until cooked through; then continue with the resting step before serving.