A summery dish this one, with its tomato-olives sauce reminding you of the holidays and the tender meat that makes this dish so light. Try it out for lunch at home or at work.
Tomato-olives sauce turkey breast with pasta and mixed salad
Servings: 4
Calories: 550kcal
Equipment
- Julienne peeler
Ingredients
Turkey & sauce
- 600 g turkey breast
- 1 red onion
- 1 red bell pepper
- 500 g tomatoes passata
- 150 g green olives pitted
- 0.75 l hot water
- 1 tsp ground thyme
- 1 tsp ground rosemary
- 1 tsp garlic powder
- 1 tsp ground vegetables mix
- salt, paprika and pepper to taste
Pasta
- 250 g whole-wheat fusilli
- 4 l water
- 2 tsp salt
Salad
- 1/8 red cabbage
- 1/8 white cabbage
- 1/4 iceberg lettuce
- 2 medium carrots
- 1/2 red onion
- juice from a lemon
- 1 tsp ground cumin
- salt and pepper to taste
Instructions
Turkey preparation
- Wash the meat and remove all the traces of fat or connective tissue. Slice the meat in 0.5 cm slices. Season them with salt, paprika and pepper.
- Heat up a large non-stick frying pan. Add the meat slices in a single layer, and fry it on each side for 1-2 minutes on medium heat. Take out the meat and set aside. Repeat if necessary with the remaining meat slices.
- Peel the onion, take the seeds out of the bell pepper and finely slice them, then add them to the frying pan and stir for 2 minutes.
- Add the tomatoes passata, the garlic powder, the ground thyme, the ground rosemary, the ground vegetables mix, salt and pepper to taste. Leave to simmer for 15 minutes on medium heat, stirring from time to time and adding half of the hot water little by little.
- Add the olives and the remaining the hot water after this time, then leave to simmer for another 15 minutes on medium heat.
- Add back the meat and leave to simmer on low heat this time for 10 minutes.
Pasta boiling
- Set 4l of water to boil and when the water is almost boiling, add the salt. Add the pasta after the water is visibly boiling and cook for the amount of time specified on the pasta package (usually about 8minutes).
Salad preparation
- Finely slice the red and white cabbage and the lettuce.
- Peel the skin off the carrots and then use the Julienne peeler to form long thing strips of carrot.
- Peel and finely slice the onion half, then rub the slices with salt vigorously.
- Squeeze the lemon in a small bowl, add the ground cumin, salt and pepper to taste and mix. Add the obtain liquid to the salad bowl and mix thoroughly.
