Rolled Turkey Roast with Tomatoes and Lentil Vegetables

Ingredients

• 800 g turkey roll roast
• 100 g turkey ham
• 100 g green olives (pitted)
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• 250 g Cherry Tomatoes
• 4 Spring Onions
• 250 g yellow lentils (peeled)
• 1 tsp curry powder
• 0.5 tsp ground cumin
• 400 ml Poultry broth
• 2 sprigs Rosemary
• 2 tbsp crème fraîche

Instructions

1. 1.

   Preheat the oven to 180°C with fan and top heat.

2. 2.

   Rinse the roll roast, pat dry and lay it out. Cover with turkey ham slices. Chop olives and scatter over the ham. Roll the roast, folding in the sides as you go, and tie with kitchen twine. Season with salt and pepper and sear all sides in hot oil. Remove from pan and place on a deep baking tray. Add a little water and bake for about 30 minutes, turning occasionally and basting with the cooking liquid. During the last 10 minutes add the tomatoes.

3. 3.

   Wash, trim and slice spring onions into thin rings. Sauté briefly in the pan drippings, sprinkle with curry powder and cumin, stir for a moment, then deglaze with broth. Add lentils and rosemary, stirring occasionally, and simmer gently for about 15 minutes. Finally fold in crème fraîche and season with salt and pepper.

4. 4.

   Remove the roast from the oven, untie the twine and slice. Arrange slices on top of the tomatoes over the lentils and serve.