Here we combine the comfort factor of turkey, full flavoured parmesan (to taste through the sinuses) and pine nuts as the main source of zinc.
Preheat the oven to 190 degrees Celsius.
Trim the outer leaves off the fennel and quarter diagonally along the length of the bulb.
Place in a large pan with boiling water and cook for approx 3 - 4 minutes.
While the fennel is cooking, dry roast the pine nuts until they are golden.
Roughly grind the pine nuts to retain texture.
Drain the fennel and lay it only a baking pan with the olive oil and seasoning.
Combine the parmesan, rosemary and pine nuts together and sprinkle them over the fennel.
Bake in the oven for 20 minutes or until golden brown.
While the fennel is in the oven, heat a char grill pan to hot, brush the turkey fillets with olive oil and lightly season. Sear the turkey for 2 - 3 minutes each side.
Place on top of the fennel in the final 5 minutes of cooking ( longer if the turkey is thick)
Steam the asparagus and serve alongside.
Makes 4 servings
| Prep Time: | 15 mins |
| Cooking Time: | 30 mins |
| Ready in: | 45 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 2037 kj |
| Calories | 487 kcal |
| Fat | 31.1 g |
| Saturated Fat | 5.9 g |
| Total Carbohydrate | 4.1 g |
| Total Protein | 46.3 g |
| Fibre | 3.7 g |
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