Turkey with roasted pepper sauce and barley

Ingredients

For 1 serving

• Turkey breast150 g
• Bell peppers200 g
• Almonds8 g
• White wine vinegar5 ml
• Pearl barley60 g
• Arugula30 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten, nuts, sulphites,

In season: June – September

Method

1. Preheat a conventional oven to 220 °C and line a tray with baking paper. Wash the peppers, put them whole on the tray and roast for 30 minutes, turning halfway, until the skin is wrinkled and blackened in places.
2. Meanwhile bring a pan of water to the boil, salt it, rinse the pearl barley and cook it for 30 minutes, until tender but still al dente; drain.
3. Shut the hot peppers in a bowl covered with a plate for 10 minutes: the steam loosens the skin. Then peel them and remove the stalk and seeds.
4. Meanwhile heat a griddle pan over medium-high heat, brush the turkey breast with half the oil, salt it and grill it for 4 minutes per side, until it has golden grill marks and is white inside.
5. Blend the peppers with the almonds, white wine vinegar, the remaining oil and a pinch of salt until the sauce is smooth and silky.
6. Wash and dry the rocket. Spread the sauce on the plate, lay the sliced turkey on top and serve with the barley and rocket.