Cilantro turkey breast over cauliflower-artichoke mash with sesame spinach and quick pickled cucumber

Instructions

1. 1

   1. In a bowl, combine the cucumber with the apple cider vinegar, 15 ml (1 tbsp) lemon juice, a pinch of salt, and a pinch of black pepper. Set aside for 15 minutes to lightly pickle while you prepare the rest.

2. 2

   2. Place the cauliflower in a pot with enough water to partially cover it and add the whole garlic clove. Bring to a boil, then cook over medium heat for 10 to 12 minutes until the cauliflower is very tender. Drain well.

3. 3

   3. Transfer the cooked cauliflower and garlic to a processor or blender. Add the artichoke hearts, tahini, 60 g (1/4 cup) Greek yogurt, 1 tbsp chopped cilantro, half of the lemon zest, 1/4 tsp cumin, 1/4 tsp salt, 1 tbsp olive oil, and 30 to 60 ml (2 to 4 tbsp) water if needed. Blend until smooth. Keep warm.

4. 4

   4. In another bowl, mix the turkey cutlets with 1 tbsp olive oil, Dijon mustard, sweet paprika, the remaining 1/2 tsp cumin, half of the remaining cilantro, the rest of the lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper.

5. 5

   5. Heat a large skillet over medium-high heat. Cook the turkey for 4 to 5 minutes per side, until nicely browned and fully cooked through. If you prefer to finish it in the oven, cook at 400°F (200°C) for 5 to 7 minutes. Remove and let rest for 3 minutes.

6. 6

   6. In the same skillet, add the remaining 1 tbsp olive oil and the 2 chopped garlic cloves. Cook for 30 seconds. Add the spinach and sauté for 2 to 3 minutes until wilted. Stir in the sesame seeds, a pinch of salt, and a few drops of lemon juice.

7. 7

   7. Mix the remaining 60 g (1/4 cup) Greek yogurt with the reserved cilantro and 1 tsp lemon juice to make a quick sauce.

8. 8

   8. Serve a base of cauliflower-artichoke mash on each plate. Top with the turkey, add the sesame spinach and drained pickled cucumber on the side. Finish with the cilantro yogurt sauce on top or alongside.

9. 9

   9. If you want to warm the plates before serving, place them in a preheated oven at 200°F (95°C) for 3 to 5 minutes before plating.