Turkey with rosemary chickpea purée and chicory

Ingredients

For 1 serving

• Turkey breast140 g
• Cooked chickpeas150 g
• Rosemaryto taste
• Garlic1 clove
• Chicory greens200 g
• Lemon juice10 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

In season: October – March

Method

1. Bring a pan of salted water to the boil. Meanwhile wash the chicory, discard any damaged leaves and the tough base and cut it into pieces.
2. Boil the chicory for 5 minutes, until the stalks are tender; drain and squeeze lightly.
3. Meanwhile rinse and drain the cooked chickpeas and blend them with the chopped rosemary needles, the lemon juice, half the oil, salt, pepper and a few spoonfuls of water, to a thick, smooth cream.
4. Heat a griddle over high heat and grill the turkey breast for 4 minutes per side, until golden outside and no longer pink in the centre; season with salt and pepper.
5. In a frying pan heat the remaining oil over medium heat with the crushed garlic for 1 minute, until it sizzles, add the chicory and sauté for 3 minutes; remove the garlic.
6. Spread the chickpea cream on the plate, lay the sliced turkey on top and serve with the chicory.