Warm Roasted Pepper and Oregano Turkey Bowl with Pearl Barley Rice, Griddled Zucchini, and Lemon Ricotta Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F only if roasting the pepper from scratch; if using an already roasted pepper, skip this step. Roast the red pepper until the skin is charred in several spots, let it rest, peel it, and set aside.

2. 2

   Place the pearl barley in a pot with the vegetable broth or water and 1/2 teaspoon salt. Bring to a boil, reduce the heat, and cook covered for 25 to 30 minutes until tender. Drain if needed and toss with half the lemon zest, 1 teaspoon olive oil, and 1 tablespoon chopped parsley.

3. 3

   While the barley cooks, combine the turkey with 1 tablespoon olive oil, 1 teaspoon dried oregano, sweet paprika, ground cumin, 2 minced garlic cloves, 1/2 teaspoon salt, and black pepper. Let it rest for 10 minutes.

4. 4

   In a blender or food processor, puree the roasted red pepper with 1 tablespoon olive oil, half of the red onion, 2 tablespoons water, 1 tablespoon lemon juice, a pinch of salt, and 1/2 teaspoon dried oregano until smooth and thick.

5. 5

   In a small bowl, mix the ricotta, plain yogurt, 1 finely grated garlic clove, 1 tablespoon lemon juice, a pinch of salt, and a little lemon zest. Stir until smooth and creamy, then set aside.

6. 6

   Heat a large skillet or griddle over medium-high heat. Add 1 tablespoon olive oil and cook the zucchini with a pinch of salt for 4 to 5 minutes, stirring once or twice, until golden and tender. Remove and set aside.

7. 7

   In the same skillet, add the remaining red onion and cook for 2 minutes with a few drops of oil if needed. Add the turkey and sear for 5 to 7 minutes, stirring occasionally, until fully cooked.

8. 8

   Pour the roasted pepper sauce over the turkey and onion. Cook for 2 to 3 minutes more so the turkey is well coated. Adjust the salt and turn off the heat.

9. 9

   To serve, divide the barley among 4 bowls. Top with the turkey in roasted pepper sauce, the griddled zucchini, and spoonfuls of lemon ricotta cream. Finish with the remaining fresh parsley and a little extra lemon zest if desired.