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| Estimated Times |
Preparation time: 30
Cooking time: 60
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Ingredients
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servings
| 4 | pcs. | Baking potato ~1000 g |
| 0.5 | bunch | Lemon balm leaves ~0.5 bunch |
| 0.5 | pcs. | Lemon ~50 g |
| 1 | tsp | Sea salt ~5.5 g |
| 0.25 | tsp | Black Pepper ~0.5 g |
| 1 | tsp | Rape seed oil ~4.6 g |
| 600 | g | Turkey breast |
| 0.5 | tsp | Lemon pepper ~1.5 g |
| 0.5 | pcs. | Red onion(s) ~37.5 g |
| 2 | pcs. | Red bell pepper ~240 g |
| 1 | pcs. | Cucumber ~300 g |
| 200 | g | Mushrooms |
| 0.5 | pcs. | Rocket ~75 g |
| 0.5 | pcs. | Endive (frisee) ~65 g |
| 1 | can(s) | Corn ~285 g |
| 40 | g | Butter |
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Intro
Really delicious oven-baked turkey breast with a lovely, fresh taste of lemon.
Directions
Preheat the oven to 200ºC/fan oven 180ºC.
Wash the potatoes and bake in the oven for approx. 1 hour.
Chop the lemon balm leaves and mix with the grated lemon rind, lemon juice, salt, pepper and rapeseed oil. Cut an oblong flap in the turkey breast and fill with the lemon marinade. Close the flap around the marinade and sprinkle the turkey breast with lemon pepper. If necessary, tie with cotton thread or secure with trussing needles.
Place the turkey breast in a dish with 1 cm of water in the bottom. Roast the turkey breast until it has a core temperature of 70ºC, or for approx. 50 mins. per kg.
Peel the red onion and dice the red onion, pepper and cucumber. Rinse the mushrooms and cut into slices. Wash and tear the lettuce into small pieces. Place everything in a bowl and add the sweetcorn.
Serve the turkey breast sliced with the salad and baked potatoes with butter.
Tip
There are countless variations to the salad. Can also be served with hasselback potatoes.
Nutritional data
576 Kcal Per Serving
F: 15 g, P: 43 g, C: 70 g, DF: 8 g
2,302 Kcal (79 Kcal/100 g)
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