Provençal turkey breast with ratatouille salad
easy
90 mins
90 mins
Ingredients
- 1.5 kg Turkey Breast
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2-3 Garlic cloves
- 1 large bunch of mixed herbs alternatively 2 tablespoons of dried herbs of Provence (e.g.: rosemary, parsley, thyme and marjoram)
- 8 TABLESPOONS Lemon juice
- 100 ml Olive oil
- 6 colourful peppers
- 2 Courgettes (about 150 g each)
- 1 Vegetable Onion
- 250 g Tomatoes
- 100 g black olives
- 7-10 Tbsp fresh herbs
Directions
- 1
Wash the roast turkey, dab dry and possibly tie a little rounder. Season all around with salt and pepper. Place on the grill over the fat pan. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 1 1/4 hours. Peel garlic and press it through the garlic press.
- 2
Wash and chop the herbs. Mix garlic, herbs, lemon juice and olive oil. Brush the roast every 1/4 hour with part of the mixture. Clean and wash the peppers and zucchini and cut them into bite-sized pieces. Peel and quarter the onion. After 1 hour frying time, spread the vegetables on the fat pan. Season with salt and pepper. Pour 1/8 litre of water over the roast and vegetables 1/4 hour before the end of the cooking time. Clean, wash and quarter the tomatoes and remove the seeds. Cut the flesh in half again and finally fold into the vegetables with the olives.
- 3
After 1 hour frying time, spread the vegetables on the fat pan. Season with salt and pepper. Pour 1/8 litre of water over the roast and vegetables 1/4 hour before the end of the cooking time. Clean, wash and quarter the tomatoes and remove the seeds. Cut the flesh in half again and finally fold into the vegetables with the olives. Season to taste again. Cut the roast open and serve with the vegetables hot or cold, garnished with fresh herbs as desired
Nutrition Facts
400 kcal
8 g
22 g
41 g
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