Spiced Turkey with Creamy Tahini-Lemon Sauce, Herbed Freekeh, and Roasted Carrots

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the carrots on a sheet pan and toss them with 1 tablespoon olive oil, 1 teaspoon ground cumin, 1/2 teaspoon sweet paprika, the honey, a pinch of salt, and black pepper. Roast for 25 to 30 minutes, turning halfway through, until tender and caramelized.

2. 2

   While the carrots roast, heat a medium saucepan with 1/2 tablespoon olive oil over medium heat. Add 1 chopped garlic clove and cook for 30 seconds. Stir in the rinsed freekeh and toast for 1 minute. Add the chicken broth or water and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 18 to 20 minutes until tender.

3. 3

   In a bowl, whisk together the Greek yogurt, tahini, 2 tablespoons lemon juice, lemon zest, 1 grated garlic clove, 1 tablespoon water, a pinch of salt, and black pepper. Stir until creamy; if needed, add 1 more tablespoon water to loosen the sauce slightly.

4. 4

   Pat the turkey cutlets dry and season them with the remaining ground cumin, remaining sweet paprika, ground coriander, 3/4 teaspoon salt, and black pepper. Heat a large skillet with the remaining 1 1/2 tablespoons olive oil over medium-high heat.

5. 5

   Sear the turkey for 3 to 4 minutes per side, until fully cooked and it reaches an internal temperature of 74 °C / 165 °F. During the last minute, add the remaining chopped garlic clove and 1 tablespoon lemon juice, swirling the pan so the garlic perfumes the meat without burning.

6. 6

   Turn off the heat under the freekeh and fluff it with a fork. Fold in the parsley, chives, and a drizzle of olive oil if desired. Taste and adjust with salt and black pepper.

7. 7

   Serve a bed of herbed freekeh on each plate. Top with the turkey cutlets, add the roasted carrots on the side, and finish with spoonfuls of creamy tahini-lemon sauce. If you like, add a little extra lemon zest before serving.