- 500g pack British turkey mini breast fillets
- 2-3 cloves garlic, whole and unpeeled
- 200g pack baby carrots
- 200g pack baby courgettes
- 175g pack baby sweetcorn
- 3 tbsp olive oil
- Salt and pepper
- A few sprigs of thyme
- For the Lemon Couscous:
- 200g couscous
- Juice and zest 1 lemon
- 2 tbsp flatleaf parsley, chopped
- 4tbsp Greek yogurt, to serve
Preheat the oven to 200°C/400°F/ Gas mark 6.
Put the turkey mini breast fillets in a large ovenproof dish or roasting tin.
Add the garlic, carrots, courgettes and sweetcorn and drizzle over the olive oil.
Spread the vegetables out in an even layer on the tray.
Add plenty of seasoning and the sprigs of thyme, tucking them in under the turkey so they don’t scorch in the oven.
Roast in the oven for 30-40 mins until the turkey is cooked.
Meanwhile make the lemon couscous:
Put the couscous in a bowl with 250ml boiling water. Stir and cover and leave for 5 mins to soak up the liquid.
After 5 mins, fluff up the grains with a fork, stir in the lemon juice and zest, chopped parsley and season to taste.
Serve the roast turkey and vegetables with the couscous and a dollop of thick creamy Greek yogurt.