Serves

4

Information

Preparation Time: 35 min. Cook Time: 12 min.

Ingredients

4 slices of turkey breast (ask at the deli counter) • 50g “Ramazotti” pine nuts • 1 bag“Vitacress” spinach leaves • 4 tomatoes, sliced • 35g Raisins • 125g “Tipiak” taboulé • 20ml “Bizac” hazelnut oil • 20g salted butter • 2 tablespoons “Artemis”curry powder • “Necton” flor de sal • 20ml “Forum” Chardonnay vinegar • 2 teaspoons “Serra do Mel” honey

Method

Soak the taboulé for 30 minutes in some water • Season the turkey slices with salt • Lay some spinach leaves on top of them • Finely chop the roasted pine nuts and raisins • Sprinkle over the spinach and tightly roll this “bundle”, fixing with a toothpick or similar • Cook the taboulé in some hazelnut oil and butter till slightly coloured • Add the curry powder • Season with flor de sal and chardonnay vinegar • Pan roast the turkey roll for at least 18 minutes at 160C° • Sauté the tomato slices in a little oil and butter, add the taboulé and season again • Chopped fresh tarragon, basil and parsley can be added to taboulé • Arrange as indicated in the picture