Pesto-stuffed Turkey Breasts with Sweet Potato Chips

Serves: 4

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Total Time: 45

Prep Time: 10

Cook Time: 35

• 3 medium sweet potatoes, cut into wedges
• Olive oil spray, such as Filippo Berio
• 2 tablespoon(s) fresh pesto
• 50 gram(s) each black olives and marinated red pepper, chopped
• 4  x 175g turkey breasts
• 4 slice(s) Parma ham
• 250 gram(s) on-the-vine cherry tomatoes
• 250 gram(s) purple sprouting broccoli

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.
5. 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

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