Turkey Skewers with Fresh Lime Rice

Ingredients

• 1 untreated lime
• 200 g long-grain rice
• Salt
• 2 Garlic cloves
• 60 g pickled sun-dried tomatoes
• 6 tbsp Olive oil
• 5 turkey cutlets (about 125 g each)
• 4 sprigs sage
• 6 slices Serrano ham
• 200 g cocktail tomatoes

Instructions

1. 1.

   Wash the lime, grate its zest and squeeze out the juice. Cook the rice in a 1:2 ratio of boiling salted water for 20-25 minutes.

2. 2.

   Peel the garlic and blend it with the sun-dried tomatoes and 4 tbsp olive oil into a fine puree. Wash the turkey cutlets, pat dry and slice them into long strips about 3 cm thick.

3. 3.

   Wash the sage, shake off excess moisture and pluck the leaves. Slice the ham into 3 cm thick strips as well. Season the turkey strips with salt and pepper, spread the tomato purée over them, top each strip with a piece of ham and a sage leaf, then roll up. Thread about five rolls onto a wooden skewer and brush all sides with a little lime juice.

4. 4.

   Heat the remaining oil in a pan until hot and brown the skewers on all sides. Wash the cocktail tomatoes, quarter them and mix with lime zest under the finished rice. Plate the rice and top each serving with two turkey skewers.