As a child growing up, Christmas revolved around conversations about the turkey - would it fit in the oven, how long would it take to cook, was the breast meat dry, until finally ... haven't we finished it yet....
These days there's no reason to wait until Christmas to enjoy the many benefits of this delicious and healthy meat, and, with the many cuts of turkey available, nor do you have to cook up a huge bird and eat turkey meat every day for weeks until it's all gone.
Preheat the oven to 180C.
Line a baking tray with paper.
Using a mandolin or small sharp knife peel down the length of the zucchini and eggplant to form ribbons and place in a bowl with the onion, garlic, mushrooms, tomatoes, olives and fresh thyme. Add two tablespoons oil and toss the vegetables together until they are well coated in the oil. Season with sea salt and cracked black papper and arrange the veggies into 4 piles on the prepared tray.
Place the turkey breast steaks onto the vegetables and lay slices of lemon onto the steak. Drizzle each steak with the remaining olive oil and season with some more black pepper.
Bake for 20 - 25 minutes until the vegetables are soft and the turkey is cooked.
Serve with a sprinkle of fresh parsley.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 25 mins |
| Ready in: | 35 mins |
Suitable for: |
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| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1698 kj |
| Calories | 406 kcal |
| Fat | 20.4 g |
| Saturated Fat | 3.3 g |
| Total Carbohydrate | 9.3 g |
| Total Protein | 43.5 g |
| Fibre | 5.4 g |
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