Hazelnut and sage crusted turkey with roasted pumpkin, garlicky Swiss chard, and warm lemon yogurt sauce

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a baking sheet with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   Place the cubed pumpkin on the baking sheet. Toss with 1 tbsp olive oil, half of the sweet paprika, half of the ground cumin, 1/2 tsp salt, and a pinch of black pepper. Roast for 15 minutes at 220°C / 425°F.

3. 3

   While the pumpkin roasts, pat the turkey breast fillets dry with paper towels. Spread the top side with Dijon mustard.

4. 4

   In a small bowl, mix the chopped toasted hazelnuts with the fresh sage, lemon zest, a pinch of salt, and black pepper. Press this mixture onto the mustard-coated side to create the crust.

5. 5

   Remove the baking sheet from the oven, push the pumpkin to the sides, and place the turkey fillets in the center with the crust facing up. Bake for 12 to 15 minutes more at 220°C / 425°F, or until the turkey is cooked through and the crust is golden.

6. 6

   Meanwhile, heat a large skillet over medium heat. Add the remaining 1 tbsp olive oil and sauté the garlic for 30 seconds without letting it burn. Add the Swiss chard, the rest of the ground cumin, a pinch of salt, and black pepper. Sauté for 4 to 5 minutes until the stems are tender and the leaves are wilted.

7. 7

   In a small saucepan over very low heat, combine the plain unsweetened Greek yogurt with 2 tbsp lemon juice, the remaining sweet paprika, and 1 to 2 tbsp water if you want a lighter texture. Warm gently for 1 minute without letting it boil.

8. 8

   Remove the turkey from the oven and let it rest for 3 minutes. Serve each portion with roasted pumpkin, garlicky Swiss chard, and a generous spoonful of warm lemon yogurt sauce on top or on the side.