LIGHT SPRING ROASTS... cooked in just 30 mins

These fast, flavoursome dinners are the perfect weeknight meal

PIRI PIRI TURKEY BREAST SERVES 4 PREP 20 MINS + MARINATING COOK 30 MINS PER SERVE 3594kj COST $$$$$

1kg turkey breast fillet, skin on ¼ cup oregano leaves 4 birdseye chilli, chopped 4 garlic cloves, chopped grated zest, juice 1 lemon, plus extra to serve

cup olive oil 3 tsp sweet paprika 1kg kumara, peeled, wedges chipotle mayonnaise, to serve

AVOCADO & CORN SALAD

1 avocado, peeled, chopped 1 corn cob, cooked, kernels removed 1 Lebanese cucumber, chopped ¼ cup coriander leaves juice 1 lemon

Butterfly turkey. Open out and place on a rack in a baking dish, skin-side up.

In a food processor, pulse oregano, chilli, garlic, juice, zest, half the oil and paprika to a paste. Season. Reserve half marinade. Rub remaining marinade all over breast avoiding the skin. Chill, covered, 2 hours or overnight.

Preheat oven to moderate, 180°C. Bake turkey breast 25-30 mins, basting with reserved marinade every 15 mins. Rest, loosely covered with foil, 5 mins.

Meanwhile, on an oven tray, toss kumara with remaining oil. Season and bake with turkey 25-30 mins, turning halfway, until golden and crisp.

5 AVOCADO & CORN SALAD

In a serving bowl, combine all ingredients. Season.

Serve turkey sliced with chips, salad and chipotle mayonnaise.