Turkey Breast in Roasted Pepper Sauce with Zucchini Ribbons and Lemon Lentils

Instructions

1. 1

   Preheat the oven to 200°C / 400°F. Place the roasted red pepper on a small tray to warm for 5 minutes while you prepare the remaining ingredients.

2. 2

   Pat the turkey breast dry and season it with half of the salt, black pepper, and 1 teaspoon of the smoked paprika.

3. 3

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the turkey for 3 to 4 minutes per side until golden. Transfer to an oven-safe dish and finish in the oven for 8 to 10 minutes at 200°C / 400°F, until cooked through. Rest for 5 minutes before slicing.

4. 4

   Meanwhile, in the same skillet, add the remaining 1 tablespoon olive oil and cook the onion for 3 minutes over medium heat. Add the garlic and cumin and cook for 30 seconds, stirring constantly.

5. 5

   Blend the warm roasted red pepper with the cooked onion, garlic, yogurt, 1 teaspoon Dijon mustard, the remaining smoked paprika, and water until smooth. Return the sauce to the skillet and heat gently for 2 to 3 minutes over low heat without boiling. Adjust with a little more water if needed.

6. 6

   In a bowl, combine the cooked lentils with half the lemon juice, half the parsley, and the remaining Dijon mustard. Mix and warm them in a small saucepan over low heat for 2 to 3 minutes.

7. 7

   Using a vegetable peeler, make thin zucchini ribbons if not already prepared. Add them to a hot nonstick skillet and sauté for 2 minutes with a pinch of salt until just tender but still bright.

8. 8

   Slice the rested turkey. Divide the zucchini ribbons and lemon lentils among plates, top with the turkey, and spoon over the roasted pepper sauce. Finish with the remaining lemon juice and parsley before serving.