- 4 large British turkey breast steaks
- 150g soft goat’s cheese
- ½ jar Peppadew Mild Whole Sweet Piquanté Peppers, drained and finely chopped
- 115g cooked, chopped spinach, well drained
- 4tbsp breadcrumbs
- Salt and freshly ground black pepper
- 50g butter, melted
Put the turkey breast slices between two sheets of cling film and pound with a rolling pin until very thin.
To make the filling, mash the goat’s cheese in a bowl. Stir in the Peppadew Peppers, spinach and breadcrumbs and season with salt and freshly ground black pepper. Spread a quarter of the filling over each slice of turkey breast and roll up. Brush four squares of foil with the melted butter and wrap the foil around the rolls, twisting the ends to seal the parcels tightly.
Preheat the oven to 180°C/350°F/gas mark 4. Place the rolls on a baking sheet and cook in the oven for 20-25 minutes or until the turkey is cooked – check it is done by untwisting the end of one roll.
Unwrap the turkey rolls and cut them into thin slices. Serve with a warm vegetable salad or a selection of vegetables and gravy.
Tip – we’ve served the rolls with a warm vegetable salad of lightly cooked carrot sticks, green beans and sliced sugar snap peas, finely chopped red onion and whole Peppadew Peppers, dressed with olive oil and balsamic vinegar but accompany with a selection of vegetables and gravy if you prefer.