Bay Turkey Breast with Cauliflower-Leek Cream, Sautéed Swiss Chard and Toasted Walnut

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Spread the walnuts on a small tray and toast them for 5 to 6 minutes, watching carefully so they do not burn. Set aside.

2. 2

   Season the turkey breast cutlets with 1/2 teaspoon salt, 1/2 teaspoon black pepper, lemon zest, half of the minced garlic, 1 tablespoon olive oil, and 1 bay leaf finely crushed or minced. Mix well and let rest for 10 minutes.

3. 3

   Meanwhile, heat a medium pot with 1 tablespoon olive oil over medium heat. Add the leek, the remaining half of the garlic, and 1 bay leaf. Cook for 3 to 4 minutes until the leek softens.

4. 4

   Add the cauliflower, vegetable broth, 1/2 teaspoon salt, and nutmeg. Bring to a boil, lower the heat, cover, and cook for 12 to 15 minutes until the cauliflower is very tender. Remove the bay leaf.

5. 5

   Stir the Greek yogurt into the cauliflower mixture and blend until smooth. Add a little water if you want a lighter texture. Taste and adjust salt and pepper. Keep warm.

6. 6

   Heat a large skillet with 1 tablespoon olive oil over medium-high heat. Sear the turkey cutlets for 3 to 4 minutes per side, until fully cooked and still juicy. Add the lemon juice during the last minute to lightly deglaze the pan.

7. 7

   In another skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the Swiss chard stems first and cook for 2 minutes. Add the Swiss chard leaves, a pinch of salt, and the rest of the black pepper. Sauté for 3 to 4 minutes until softened but still vibrant.

8. 8

   To serve, divide the cauliflower-leek cream among the plates. Place the turkey breast on top, add the sautéed Swiss chard on the side, and finish with the toasted walnuts over everything.

9. 9

   If desired, let the turkey rest for 2 minutes before slicing or serving to help keep its juices inside.