CookEat Recipe
Roasted Kale and Sweetcorn with Yogurt
Roasted turkey breast, kale and sweetcorn are folded with a yogurt dressing made with partly mashed corn, cider and black pepper. Serve warm with pita wedges.
Method
Steps
Step 1
Heat the oven to 200°C. Use raw skinless turkey breast cut into 2 cm pieces. Toss with 1 tablespoon olive oil and half the black pepper, spread in an ovenproof dish and roast for about 15–20 minutes until a clean thermometer reads 74°C in the thickest pieces.
Step 2
Wash the kale, remove tough stems and cut the leaves small. Use drained canned sweetcorn kernels. Toss both with the remaining tablespoon oil on a separate lined tray and roast for 8–12 minutes, stirring once, until the kale edges are crisp and the corn is hot.
Step 3
Mash half the corn with the yogurt, cider and remaining black pepper. Fold in the rest of the corn and the roasted kale and turkey; leave the turkey in pieces.
Step 4
Cut the pita into small wedges and warm on a tray for 3–4 minutes. Serve with the warm turkey and vegetable mixture, divided into four generous starter plates.
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