Roasted Turkey with Sesame Crust, Cauliflower Mash and Warm Cucumber Radish Salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and prepare a baking tray with parchment paper or lightly grease it.

2. 2

   Place the cauliflower in a pot with water and a pinch of salt. Cook for 12 to 15 minutes, until very tender. Drain well.

3. 3

   Meanwhile, mix in a bowl 1 tablespoon olive oil, ground cumin, sweet paprika, 2 minced garlic cloves, 1 tablespoon lemon juice, 1/2 teaspoon salt, and black pepper. Rub the turkey medallions with this mixture on both sides and coat them with the sesame seeds, pressing gently.

4. 4

   Place the turkey on the tray and roast for 16 to 18 minutes at 220 °C / 425 °F, or until cooked through and golden outside. Let it rest for 3 minutes after removing from the oven.

5. 5

   For the mash, transfer the drained cauliflower to a processor or mash by hand with the Greek yogurt, 1 garlic clove, 1 tablespoon olive oil, and 1 tablespoon parsley. Adjust with a little salt and pepper until creamy.

6. 6

   Heat the remaining olive oil in a skillet over medium heat. Add the red onion and cook for 2 minutes. Add the cucumber and radishes, then sauté for 1 to 2 minutes just to warm them without losing their texture.

7. 7

   Remove the skillet from the heat and add the remaining lemon juice, the rest of the parsley, and a pinch of salt. Toss well to finish the warm salad.

8. 8

   Serve a base of cauliflower mash, place the sesame-crusted turkey medallions on top or alongside, and add the warm cucumber, radish, and red onion salad.