Turkey with zucchini scapece and bread

Ingredients

For 1 serving

• Turkey breast150 g
• Zucchini250 g
• Mintto taste
• White wine vinegar10 ml
• Garlic1 clove
• Bread60 g
• Extra virgin olive oil12 g
• Saltto taste

Contains: gluten, sulphites,

In season: June – September

Method

1. Wash and trim the courgettes and cut them into rounds about 5 mm thick. Heat a griddle pan, or a non-stick frying pan, over medium-high heat and cook them dry in batches for 2–3 minutes per side, until golden and marked.
2. Layer them in a shallow dish; peel the garlic and slice it thinly. Season each layer with the white wine vinegar, a few torn mint leaves, the garlic slices, a pinch of salt and about two thirds of the oil; leave to infuse for 15 minutes.
3. Meanwhile reheat the griddle over medium-high heat, brush the turkey breast with the remaining oil, salt it and grill it for 4 minutes per side, until it has golden grill marks and is white inside.
4. Let the turkey rest for 2 minutes and slice it.
5. Serve it with the courgettes scapece and the bread; for a milder flavour, remove the garlic slices before serving.