Pea and mint flan with seared turkey

Ingredients

For 1 serving

• Peas200 g
• Eggs1
• Turkey breast120 g
• Grana Padano10 g
• Mint3 g
• Extra virgin olive oil2 teaspoons
• Lemonto taste
• Saltto taste

Contains: lactose, eggs,

In season: April – June

Method

1. Preheat the oven to 170 °C (conventional), heat water for the bain-marie and bring a small pan of water to the boil for the peas.
2. When the water boils, salt it and cook the peas for 6 minutes, until tender; drain and let them cool for a few minutes.
3. Blend the peas with the egg, the grated Grana Padano, half the mint and a pinch of salt until smooth.
4. Grease a ramekin with a little oil, pour in the purée, set it in a tin with hot water halfway up its sides and bake in the bain-marie at 170 °C for 25 minutes, until firm in the centre.
5. In the last 5 minutes heat the remaining oil in a frying pan over high heat and sear the turkey breast slices for 2 minutes per side, until golden and no longer pink inside; season with salt and finish with a few drops of lemon.
6. Turn out the flan by running a knife round the edge, top with the remaining mint and serve next to the turkey.