Herbed turkey with rosemary chickpeas and chard

Ingredients

For 1 serving

• Turkey breast130 g
• Cooked chickpeas130 g
• Swiss chard200 g
• Rosemaryto taste
• Garlic1 clove
• Chili pepperto taste
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Method

1. Put a pan of water on to boil. Wash the chard well, separate the stalks from the leaves, cut the stalks into 2 cm pieces and roughly chop the leaves.
2. Drain and rinse the cooked chickpeas and pat them dry with a tea towel so they crisp better. Heat half the oil in a frying pan over medium-high heat with the rosemary, add the chickpeas and fry for 8–10 minutes, shaking the pan, until lightly crunchy; salt them and set aside.
3. When the water boils salt it, add the stalks first and the leaves a minute later and cook for 4 minutes in all, until tender; drain and squeeze lightly.
4. In the chickpea pan heat a little of the remaining oil with the crushed garlic clove and the chilli over medium heat, toss the chard for 3 minutes, until well flavoured, and remove the garlic.
5. Heat a griddle pan over medium-high heat, brush the turkey breast with the remaining oil, season with salt and pepper and grill for 4 minutes per side, until it has golden grill marks and is white inside.
6. Serve the sliced turkey with the chickpeas and chard.