Rosemary Garlic Turkey with Cauliflower

Ingredients

• 7 oz (200 g) baby potatoes, halved
• 1 2/3 cups (180 g) cauliflower florets
• 2 tsp (10 ml) extra-virgin olive oil
• 2 garlic cloves
• 1 1/4 tbsp (5 g) rosemary, chopped
• 6 oz (170 g) turkey breast
• 3 1/2 tsp (18 ml) lemon juice
• 1 1/3 tbsp (20 g) kalamata olives, pitted
• 1 3/4 tbsp (11 g) Parmesan, grated
• a pinch of fine sea salt

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Method

1. Heat the oven to 425°F (220°C). Toss the potatoes and cauliflower with two thirds of the oil, smashed garlic and half the rosemary. Roast on a rimmed baking sheet 18 minutes, until the florets have brown edges and the potatoes are golden underneath.
2. Butterfly the turkey to an even inch (2.5 cm), rub it with the salt and the rest of the oil and rosemary. Lay it on top and roast 12 minutes more, until it reads 165°F (74°C).
3. Rest 5 minutes and slice. Finish with the lemon juice, olives and Parmesan.