Peppered Turkey Breast, tomato salad and pesto potatoes

Name: Peppered Turkey Breast, tomato salad and pesto potatoes
Yield: 4
Ingredients: Pepper; Salt; 0.5 dl Black olives for garnish; 1 Orange into thin slices; 1 dl Cheasy 13% feta cheese, diced; 1 Handful Rosemary sprigs; 1 Handful Arugula; 1 tbsp Virgin olive oil; 1 Large onion chopped; 1000 g Small potatoes (cleaned weight); 2 tbsp Pesto; 6 Tomatoes in slices; 6-800 g Turkey Breast

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Peppered Turkey Breast, tomato salad and pesto potatoes

		Pepper
		Salt
0.5	dl	Black olives for garnish
1		Orange into thin slices
1	dl	Cheasy 13% feta cheese, diced
1		Handful Rosemary sprigs
1		Handful Arugula
1	tbsp	Virgin olive oil
1		Large onion chopped
1000	g	Small potatoes (cleaned weight)
2	tbsp	Pesto
6		Tomatoes in slices
6-800	g	Turkey Breast

Instructions for Peppered Turkey Breast, tomato salad and pesto potatoes

To prepare the Peppered Turkey Breast, tomato salad and pesto potatoes recipe, please follow these instructions:

Set the oven at 180 degrees.

Pat the meat dry. season with salt and pepper. Subcutaneous fat with Rosemary. Then put orange slices taglagt upstairs. fasten with cotton yarn. Put køset in a suitable oven dish. Add a bit of water. Set the dish in a hot oven for about 35 minutes.
Let it rest for 15 minutes before it cut too.

Wash or scrub the potatoes. boil them in salted water until tender. Turn the pestoen with the hot potatoes.

Tomato salad: Serve tomatoes on a suitable dish. Advantage the other ingredients on top. BYD bread for.

Peppered Turkey Breast, tomato salad and pesto potatoes

Ingredients for Peppered Turkey Breast, tomato salad and pesto potatoes

Instructions for Peppered Turkey Breast, tomato salad and pesto potatoes

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