Turkey with sweet-and-sour pumpkin, mint and couscous

Ingredients

For 1 serving

• Turkey breast150 g
• Pumpkin220 g
• White wine vinegar10 ml
• Sugar3 g
• Mintto taste
• Garlic1 clove
• Couscous55 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten, sulphites,

In season: September – December

Method

1. Preheat the oven to 210 °C (conventional). Peel the pumpkin, remove the seeds and fibres and cut it into slices about 1 cm thick.
2. Lay the pumpkin on a tray lined with baking paper, dress with half the oil and a pinch of salt and roast for 20 minutes, until tender and golden at the edges.
3. Meanwhile peel the garlic and slice it thinly; wash, dry and tear the mint leaves. In a small bowl stir the vinegar and sugar until the sugar dissolves.
4. Put the couscous in a bowl, pour over salted boiling water just to cover, cover and leave for 5 minutes, then fluff it up with a fork.
5. Take the pumpkin out while still hot and dress it with the sweet-and-sour mixture, the garlic and the mint, so it takes on flavour while you cook the meat.
6. Heat a griddle over high heat, rub the turkey breast with the remaining oil and grill for 4 minutes per side, until golden outside and no longer pink inside; season with salt. Serve with the pumpkin and couscous.