Mustard turkey with roasted cauliflower and farro

Ingredients

For 1 serving

• Turkey breast150 g
• Mustard10 g
• Greek yogurt 2%40 g
• Cauliflower200 g
• Farro60 g
• Extra virgin olive oil10 g
• Turmeric1 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, mustard,

In season: October – March

Method

1. Preheat a conventional oven to 210 °C and put a pan of water on to boil for the farro.
2. Break the cauliflower into small florets, wash and dry them well; toss them in a baking dish with half the oil, the turmeric and a pinch of salt and roast for 25 minutes, turning halfway, until golden at the edges.
3. Rinse the farro, salt the water once it boils and cook the farro for 25 minutes, until tender but still pleasantly chewy; drain.
4. Meanwhile cut the turkey breast into medallions about 2 cm thick and season with salt and pepper; in a small bowl stir the mustard into the Greek yoghurt.
5. Heat the remaining oil in a frying pan over medium-high heat and brown the medallions for 3 minutes per side, until golden and cooked through.
6. Turn off the heat, add the mustard and yoghurt sauce and turn the meat to coat it: off the heat the yoghurt won't split. Serve with the farro and cauliflower.