Turkey breast grilled and topped with pesto of peppadew peppers, Parmesan cheese, olive oil, garlic, spinach, pine nuts, lemon and butter. Served with wild basmati rice.
1 1/2 oz.
Peppadew pepper, red, diced
Parmesan cheese, grated
Brush the turkey breast slices with oil and grill. Remove from the grill and keep warm.
Cook the rice in turkey stock until tender and keep warm.
For the pesto, purée the garlic, spinach, pine nuts, lemon juice, lemon zest, salt, pepper and butter in the food processor. Lightly pulse while adding the oil. Remove and fold in the chopped peppadew and parmesan cheese.
Place rice on plate. Spread pesto over the turkey breast and arrange over the rice.