Turkey & Mushroom Almond Gratin

Ingredients

• 7 oz (200 g) mushrooms
• 2 tsp (10 ml) extra-virgin olive oil
• 5 1/2 oz (150 g) turkey breast
• 3 1/2 oz (100 g) broccoli
• 1 tsp (1 g) dried thyme
• 1/3 cup (80 g) plain Greek yogurt, 0%
• 1 1/4 oz (35 g) almonds
• 1/2 oz (15 g) parmesan
• 1 tbsp (15 ml) lemon juice

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat oven to 200°C (400°F); set out a rimmed baking sheet. Fry mushrooms in olive oil in one layer over high heat, undisturbed, 6 minutes, until golden and dry.
2. Cut turkey breast into strips; sear with mushrooms over medium-high heat 4 minutes, until colored, then add broccoli and dried thyme.
3. Off heat, stir in Greek yogurt.
4. Chop almonds with parmesan into a crumb. Scatter two thirds over; reserve the rest for topping after baking. Bake undisturbed for 12 minutes, until the layer is golden and turkey reads 74°C (165°F).
5. Tip the reserved crumb over as it leaves the oven and squeeze the lemon juice over. Keeps three days; make a fresh crumb and keep a spoonful of yogurt back.