Fresh Flavors #7 - Turkey breast fillet in honey and lemon marinade

When the best ingredients are combined, it's a highlight for everyone: tender turkey breast, potato wedges and delicious zucchini vegetables.

Here's what you need:

• 280 g Turkey breast
• 600 g potatoes
• 1 piece clove of garlic
• 5 g parsley
• 5 g rosemary
• ½ piece red chili
• 75 g sour cream
• ½ piece lemon
• 8 g honey
• 2 pieces zucchini

And here's how to do it:

1. Pluck the rosemary needles and mix the sour cream.

2. Unpeeled potatoes cut into about 1 cm wide columns.
   Distribute the potato wedges in a casserole dish covered with baking paper (leave some space for the turkey breast).
   Drizzle with olive oil and cook on the middle rack in the oven for 10 minutes.

3. Peel garlic and squeeze into a small bowl.
   Rub the lemon peel and juice the lemon half.
   Remove the needles from the rosemary and finely chop.
   Mix lemon zest, ½ tbsp lemon juice and chopped rosemary with olive oil, honey, salt and pepper in a small bowl.

4. Turn the turkey breast in the marinade and leave for about 5 minutes.
   Then add marinated turkey breast to the potatoes (turn the potatoes on this occasion) and cook them in the oven for another 15 - 20 minutes.

5. Stir in a small bowl sour cream with salt and pepper.
   Cut off the ends of the zucchini and cut the zucchini into 0.5 cm wide slices.
   Halve red chili, Remove core casing and finely chop chili halves.
   Peel leaves off parsley and chop finely.

6. Heat the oil in a large pan, fry the zucchini slices in it for about 4 minutes, add chopped chili and fry for about 3 minutes until the zucchini is tender.
   Season with salt and pepper and fold in chopped parsley.
   Spread the turkey breast and potatoes on a plate, arrange the zucchini vegetable with it and enjoy it together with a dollop of sour cream.

Good Appetite