Rosemary Turkey Rolls with Ricotta Center, Crispy Lentils and Roasted Pepper Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it with some of the olive oil.

2. 2

   In a bowl, mix the ricotta, chopped spinach, Parmesan, lemon zest, half of the chopped rosemary, half of the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until evenly combined.

3. 3

   Place the turkey cutlets on a board. Season both sides with the remaining salt and pepper. Divide the filling among the cutlets, place it in the center of each one, roll tightly, and set them seam-side down on the tray. Brush them with 1 tablespoon olive oil.

4. 4

   Bake the rolls for 18 to 20 minutes at 220 °C / 425 °F, until the turkey is cooked through and the edges start to turn golden.

5. 5

   While the turkey bakes, pat the lentils very dry with paper towels. Toss them with the remaining tablespoon of olive oil, smoked paprika, the rest of the rosemary, the rest of the garlic, and a pinch of salt.

6. 6

   Spread the seasoned lentils on a second small tray or on a free side of the same tray and bake for 12 to 15 minutes at 220 °C / 425 °F, stirring once halfway through, until golden and lightly crisp.

7. 7

   For the sauce, place the roasted red pepper, Greek yogurt, Dijon mustard, lemon juice, and water in a blender or blending cup. Blend until smooth. If desired, warm it for 2 to 3 minutes in a small saucepan over low heat without letting it boil.

8. 8

   Let the turkey rolls rest for 3 minutes out of the oven. Serve a bed of crispy lentils on each plate, place a turkey roll on top, and finish with the roasted pepper sauce around or over the top.