Pesto-stuffed Turkey Breasts with Sweet Potato Chips

Method

1 Preheat the oven to 200°C (180°C fan) mark 6. Put the sweet potato wedges on a roasting tray, spritz with olive oil spray, season generously and toss to coat. Roast for 10min.

2 Meanwhile, mix together the pesto, black olives and red pepper in a bowl. Put the turkey breasts between two pieces of clingfilm and flatten slightly with a rolling pin. Remove from clingfilm, put a spoonful of the pesto mix on to each piece of turkey, then fold over and wrap in a slice of Parma ham.

3 Put on a baking tray along with the cherry tomatoes and cook alongside the sweet potatoes for another 20-25min.

4 Cook the broccoli in boiling water for 5-6min until tender, then serve alongside the turkey, sweet potato chips and roast tomatoes.

Next time round...

Mix together the pesto, olives and peppers and spoon over 4 x 150g (5oz) white fish fillets, such as pollock, omitting ham. Roast for 20-25min at 200°C (180°C fan) mark 6. Serve with the sweet potato chips, tomatoes and broccoli. 311cals, 7g fat (2g saturates), 29g carbs (17g total sugars) per serving