- 200g tomatoes, quartered
- 2 cloves of garlic, sliced
- 1 tbsp balsamic vinegar
- 5 tbsp olive oil
- Small bunch of rosemary, picked
- Small bunch of sage, picked
- Salt and pepper
- 200g new potatoes, sliced
- 4 British turkey escalopes, roughly 170-225g each
- 150g green beans, trimmed and snapped in half
- 150g peas, shelled (approx. 500g unshelled)
Preheat the oven to 180°C/350°F/gas mark 4.
In a medium sized bowl mix together the tomatoes, garlic, balsamic vinegar, 3tbsp of the olive oil, rosemary and sage. Place on a non-stick baking tray and season with salt and pepper.
Put in the oven for 15 to 20 mins or until the tomatoes have reduced in size by half. Once cooked, remove from the oven and leave in a warm place
While you are waiting for the tomatoes to cook, put the potatoes in a medium sized pan, cover with cold water, and lightly salt. Bring to the boil, and then simmer for 10 to 15 mins until cooked. Drain and keep in a warm place.
Heat the remaining 2tbsp olive oil in a medium sized non-stick frying pan. Season the turkey escalopes then add to the pan and cook on both sides for 4 mins until golden brown and the juices run clear.
In the meantime bring a medium sized pan of salted water to the boil, then cook the green beans and peas for 2 mins, drain and set aside.
In a large bowl mix together the tomatoes, potatoes, green beans and peas, then divide between 4 warm plates with the turkey and serve.