Turkey with pesto, potatoes and green beans

Ingredients

For 1 serving

• Turkey breast150 g
• Basil pesto15 g
• Potatoes200 g
• Green beans150 g
• Extra virgin olive oil5 g
• Saltto taste

Contains: lactose, nuts,

In season: May – September

Method

1. Put a pan of water on to boil. Meanwhile peel the potatoes and cut them into roughly 2 cm cubes; wash the green beans, top and tail them and cut them in half.
2. When the water boils salt it, add the potatoes and beans and cook them together for 12 minutes, until the potatoes are tender and the beans soft but still green; before draining, set aside a ladle of the cooking water.
3. Meanwhile heat a griddle pan over medium-high heat, brush the turkey breast with the oil, salt it and grill it for 4 minutes per side, until it has golden grill marks and is white inside.
4. Let it rest for 2 minutes and cut it into strips.
5. In a bowl loosen the Genoese pesto with a little of the cooking water until creamy, toss the potatoes and beans in it and top with the turkey. Don't heat the pesto, or the basil loses its fragrance.