Herb-Crusted Turkey Breast with Cauliflower Mash and Warm Green Bean Salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the turkey breast cutlets dry with paper towels and place them on a plate.

2. 2

   In a small bowl, mix 1 tablespoon olive oil, Dijon mustard, sweet paprika, lemon zest, fresh thyme, half of the chopped parsley, 1 minced garlic clove, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Rub this mixture over both sides of the turkey breast cutlets.

3. 3

   Place the cauliflower in a pot of boiling water with a pinch of salt. Cook for 10 to 12 minutes, until very tender. Drain well.

4. 4

   Meanwhile, bring another pot of water to a boil. Add the green beans and cook for 3 to 4 minutes until tender-crisp. Drain and set aside.

5. 5

   Heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the turkey breast for 2 minutes per side. Transfer the skillet to the oven and roast for 8 to 10 minutes at 220 °C / 425 °F, until the turkey is fully cooked. Remove and let rest for 5 minutes.

6. 6

   In a small skillet, toast the sliced almonds over medium heat for 2 minutes, stirring often so they do not burn. Set aside.

7. 7

   Place the drained cauliflower in a food processor or blending cup. Add the low-sodium chicken broth, plain Greek yogurt, 1 tablespoon olive oil, 1 minced garlic clove, 1/4 teaspoon salt, and a little black pepper. Blend until smooth and creamy.

8. 8

   Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add 1 whole lightly crushed garlic clove and cook for 30 seconds to perfume the oil. Add the green beans, lemon juice, the remaining chopped parsley, a pinch of salt, and black pepper. Sauté for 2 minutes, then remove the whole garlic clove.

9. 9

   Serve a layer of cauliflower mash on each plate. Place the herb-crusted turkey breast on top or alongside it and add the warm green bean salad. Finish with the toasted sliced almonds over the top.