Turkey Breast and Vegetable Rice with Yogurt Sauce

Ingredients

• 650 g turkey breast fillet
• 1 chili pepper
• 1 tbsp honey
• 2 tbsp Lime juice
• 1 tbsp Olive Oil
• Salt
• 100 g yogurt
• 2 tbsp lemon juice
• 4 tbsp watercress
• 40 g alfalfa sprouts
• 1 Zucchini
• 1 Carrot
• 1 yellow bell pepper
• 2 Spring Onions
• 2 Garlic cloves
• 1 tbsp Olive Oil
• 200 g rice
• 400 ml Vegetable broth
• Cayenne pepper

Instructions

1. 1.

   Preheat the oven to 180°C.

2. 2.

   Wash, pat dry and cut the turkey breast into four equal slices. Wash the chili pepper, halve it, remove seeds and finely chop. Mix honey, lime juice and olive oil. Season with salt and brush the slices. Roast in the oven for 10-15 minutes; if needed, turn on the grill briefly at the end.

3. 3.

   For the rice, wash or peel zucchini and carrot and grate finely. Wash, trim, halve, deseed, remove white membranes from the bell pepper and dice finely. Slice spring onions into rings. Peel garlic, finely chop and sauté in hot oil for a moment. Add zucchini, carrot, pepper and rice, stir briefly, pour in vegetable broth, cover and simmer gently over low heat for about 10 minutes. Then add spring onions and cook another ~10 minutes. Season with salt and cayenne pepper.

4. 4.

   For the dip, whisk yogurt with lemon juice and watercress. Rinse alfalfa sprouts under hot water, cool, drain and fold in. Season with salt and pepper.

5. 5.

   Remove turkey slices from oven, cut diagonally into strips and serve with the dip and rice.