- 10ml Olive Oil
- 260g Turkey Breast Fillet
- 1 Red Onion
- 1 Red Pepper
- 1 Yellow Pepper
- 20g Olive Tapenade
- 3 Sweet Potatoes
- 100g Greek Style Natural Yoghurt
- 2 medium tomatoes
- 1 slice bread
- Herbs such as thyme, rosemary, herbs de Provence or mixed herbs
- Black Pepper
This Recipe was the winner of the 2013 British Turkey awards Dietitian Recipe of the year recipe, created by Angharad Banner.
Grease an ovenproof dish with olive oil
Slice the red onion and peppers and place in the greased ovenproof dish. Scatter over some herbs and black pepper.
Place the turkey breast fillets over the vegetables and top each fillet with 1/2tsp tapenade.
Bake at 200’C for 20 minutes
Whilst the turkey is cooking, peel and slice the sweet potato into discs approx. 1/2cm wide. Place in a saucepan and boil for 10 minutes.
Put the potatoes evenly over the turkey and top with the Greek yoghurt.
Slice the tomatoes and place this over the potato/yoghurt layer.
Put the slice of bread into a food processor and scatter the crumbs over the dish. Top with another scattering of herbs and black pepper.
Bake in the over at 200’C for 30 – 40 mins.