Grilled Turkey Breast

Ingredients

• 2 cloves garlic
• 1 tbsp chili sauce
• 1 tbsp ketchup
• 1 tbsp honey
• 1 tbsp soy sauce
• 0.5 tsp ground ginger
• 1 tbsp Apple cider vinegar
• 2 tbsp lemon juice
• 4 tbsp olive oil
• Salt
• 700 g turkey breast fillet
• 3 tbsp cornstarch
• 1 small pineapple
• 1 orange (juiced)
• 200 ml plum wine
• 1 lemon (juice)
• 1 red chili pepper
• 25 g ginger
• 4 ripe tomatoes
• Salt
• 1 pinch cayenne pepper
• 1 tsp rice vinegar
• 1 tsp coarse mustard
• 1 tsp freshly chopped coriander leaves
• 1 handful basil
• 1 handful tarragon
• 1 handful mint
• 1 handful parsley
• 1 peeled garlic clove
• 2 tbsp yogurt
• 2 tbsp olive oil
• Salt
• pepper (ground)
• 1 tbsp Lemon Juice

Instructions

1. 1.

   For the marination, peel and finely chop the garlic cloves and mix with chili sauce, ketchup, honey, soy sauce, ginger, apple cider vinegar, lemon juice and oil; season with salt.

2. 2.

   Wash the turkey breast, pat dry, brush with the marinade and refrigerate for at least 30 minutes.

3. 3.

   Preheat the grill.

4. 4.

   For the pineapple‑tomato dip, whisk the cornstarch in a little cold water. Peel the pineapple with a sharp knife, cut lengthwise into halves, remove the core and dice 3/4 of it. Puree the remaining part finely and combine with orange juice and wine in a small pot; bring to a boil, stir in the starch and thicken. Add finely chopped chili and ginger. Cook the tomatoes, peel, halve, seed and cube them, then mix with the pineapple cubes into the hot mixture, set aside to cool. Season with salt, a pinch of cayenne pepper, rice vinegar and mustard. Fold in the finely chopped coriander and transfer to a bowl.

5. 5.

   For the herb dip, wash the herbs, shake dry, pluck the leaves and blend with the remaining ingredients until smooth. Season with salt, pepper and lemon juice; serve in a small bowl.

6. 6.

   Place the turkey breast on the hot grill and cook slowly for 25‑30 minutes all around. Slice and serve with both dips and flatbread.