Herb and Grana crusted turkey with baked potatoes and zucchini

Ingredients

For 1 serving

• Turkey breast150 g
• Breadcrumbs15 g
• Grana Padano8 g
• Parsleyto taste
• Thymeto taste
• Mustard5 g
• Potatoes150 g
• Zucchini150 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten, lactose, mustard,

In season: June – September

Method

1. Preheat a conventional oven to 200 °C. Peel the potatoes, wash and trim the courgettes and cut both into roughly 2 cm cubes; toss them in a baking dish with half the oil and a pinch of salt and roast for 15 minutes.
2. Meanwhile chop the parsley and thyme leaves and grate the Grana Padano; mix the breadcrumbs with the Grana, herbs, remaining oil and a pinch of salt until it looks like damp sand.
3. Brush the turkey breast all over with the mustard and press the crumb mixture on top so it sticks well.
4. Set the turkey in the dish among the vegetables and roast for another 18 minutes, until the crust is golden, the meat is white inside and the vegetables are golden and tender.
5. Slice the turkey and serve straight away with the potatoes and courgettes.