Turkey Breast Sourdough Plate
565kcalCalories
65gProtein
59gCarbs
6gFat
7gFiber
Ingredients
- 180 g turkey breast, roasted
- 100 g sourdough bread
- 100 g mixed vegetables
- 5 g herbs, spices and lemon
| Ingredient | g | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| turkey breast, roasted | 180 | 270 | 54 | 0 | 4 |
| sourdough bread | 100 | 260 | 9 | 52 | 2 |
| mixed vegetables | 100 | 30 | 2 | 6 | 0 |
| herbs, spices and lemon | 5 | 5 | 0 | 1 | 0 |
Method
- Rub the 180 g turkey breast with rosemary, thyme, garlic, pepper and salt.
- Toast 100 g sourdough (about 2 slices).
- Roast at 200 °C for 20–25 minutes until 74 °C inside. Rest for 5 minutes, then slice.
- Steam or sauté the 100 g mixed vegetables for 3–4 minutes, or serve them raw if they're salad vegetables.
- Build the plate: the sourdough bread first, the Turkey Breast on top and the vegetables alongside. Finish with the remaining herbs and a squeeze of lemon.
Values are estimates from standard reference ingredients.
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