Steamed turkey with chive yogurt sauce, potatoes and carrots

Ingredients

For 1 serving

• Turkey breast160 g
• Nonfat Greek yogurt80 g
• Chivesto taste
• Lemon juice10 ml
• Potatoes200 g
• Carrots120 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: lactose,

Method

1. Bring a pan of water to the boil with a steamer basket. Meanwhile peel the potatoes and carrots and cut them into roughly 3 cm pieces, the carrots slightly smaller as they cook more slowly.
2. Put the vegetables in the basket, cover and steam for 15 minutes.
3. Meanwhile cut the turkey breast into 1.5–2 cm thick slices and salt them; add them to the basket and steam for another 10 minutes, until the meat is white right through and the vegetables are easily pierced with a fork.
4. While it cooks, chop the chives and stir them into the Greek yoghurt with the lemon juice, salt and pepper.
5. Dress the vegetables with the oil and a pinch of salt and serve them with the turkey and the yoghurt sauce.