TURKEY-BREAST ROULADE WITH SPINACH & DILL

Serves 4 Prep 40 mins Cook 1 hour

50g arborio rice

1 garlic clove

Salt and freshly ground black pepper

1tsp olive oil

280g baby spinach

1 carrot, finely chopped

2tsp dried oregano

¾tsp ground coriander

75g feta, crumbled

3tbsp dill, finely chopped Zest of 1 lemon

1 egg, beaten

900g skinless turkey breast, butterflied and flattened to about 1-1.5cm thickness 2tbsp low-fat spread

3 bay leaves

Cook the rice, according to the packet instructions, until tender. Meanwhile, on a chopping board, finely chop the garlic, sprinkle with salt and crush into a paste. Set aside.

In a large, wide pan, heat the oil over a medium heat. Add the spinach, carrot and 1tsp water. Season and cook, covered, stirring occasionally, for 3-5 minutes or until the vegetables are tender. Remove from the heat and stir in the garlic, 1tsp of oregano and the coriander. Spread the spinach mixture on a plate to cool. Meanwhile, drain the rice, spread it on another plate, and let it cool to room temperature.

When ready, using your hands and a clean tea towel, squeeze any excess liquid from the spinach mixture and transfer to a cutting board. Coarsely chop and place into a large bowl along with the cooled rice, feta, 2tbsp of the dill, the zest and the egg, and combine well. Season well.

Lay out the turkey breast flat on a board and season. Spread the spinach filling across it, leaving a good 1cm border. Taking one of the longer sides, roll up the turkey like a Swiss roll, as tightly as possible. Secure with kitchen string.

Preheat the oven to 200°C/ fan 180°C/gas 6. In a small pan, combine the low-fat spread, bay leaves, remaining dill and oregano, and season with black pepper. Cook gently over a medium-low heat until the spread is melted. Remove from the heat.

Place the roulade in a baking dish. Brush with the spread mixture and season well.

Tuck the bay leaves under the string and roast in the middle of the oven for 40-45 minutes or until cooked through. Remove from the oven, transfer to a board and allow to rest for 15 minutes. Slice thinly, crosswise, to serve.