Turkey in cherry tomato and olive sauce with potatoes

Ingredients

For 1 serving

• Turkey breast150 g
• Cherry tomatoes200 g
• Green olives5
• Dried oreganoto taste
• Garlic1 clove
• Potatoes200 g
• Extra virgin olive oil10 g
• Saltto taste

In season: June – September

Method

1. Bring a pan of water to the boil with a steamer basket. Peel the potatoes, cut them into roughly 2 cm cubes and steam them, covered, for 15 minutes, until a fork slides through easily; salt them.
2. Meanwhile wash and halve the cherry tomatoes; halve the pitted green olives. Salt the turkey breast slices.
3. Heat the oil with the crushed garlic clove in a frying pan over medium heat, add the tomatoes and olives with a pinch of salt and cook for 5 minutes, until the tomatoes soften into a sauce.
4. Lay the slices in the sauce and cook for 3 minutes per side, spooning the sauce over, until white and cooked through; turn off the heat, remove the garlic and sprinkle with the dried oregano.
5. Serve the pizzaiola with the potatoes.