Rosemary turkey with broad beans, pecorino and bread

Ingredients

For 1 serving

• Turkey breast140 g
• Broad beans150 g
• Pecorino10 g
• Spring onions1
• Rosemaryto taste
• Bread50 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: April – June

Method

1. Pod the broad beans and, if they're large, also slip off the skin around each bean; thinly slice the spring onion.
2. Heat half the oil in a casserole over medium-low heat and cook the spring onion for 2 minutes, until soft; add the beans, a splash of water and a pinch of salt, cover and braise for 10 minutes, until the beans are tender.
3. Meanwhile cut the turkey breast into roughly 2 cm pieces and season with salt and pepper. Heat the remaining oil with the rosemary in a frying pan over medium-high heat and brown the turkey for 5 minutes, until golden and cooked through.
4. Add the broad beans to the turkey and let the flavours combine for 2 minutes over medium heat, stirring.
5. Serve with Pecorino shavings and the bread.