Photo of Turkey-breast roulade with spinach & dill by WW

Turkey-breast roulade with spinach & dill

4
2
2
SmartPoints® value per serving
Total Time
1 hr 40 min
Prep
40 min
Cook
1 hr
Serves
8
Difficulty
Easy
Do you love getting festive, but like to shake it up from year to year? This Mediterranean-inspired roast will suit you to a T

Ingredients

Arborio rice, dry

50 g

Garlic

1 clove(s)

Olive Oil

1 teaspoons

Spinach

280 g

Carrots, raw

1 medium, finely chopped

Oregano, Dried

2 teaspoons, level

Ground Coriander

¾ teaspoon, level

Feta Cheese

75 g, crumbled

Dill, Fresh

3 tablespoons, finely chopped

Lemon(s)

1 zest(s) of 1

Egg, whole, raw

1 medium, raw, beaten

Turkey Breast, Skinless, raw

900 g, butterflied and flattened to about 1.5cm thickness

Low Fat Spread

2 tablespoons

Bay leaf, dry

3 leaf/leaves

Instructions

  1. Cook the rice, according to the pack instructions, until tender. Meanwhile, on a chopping board, finely chop the garlic, sprinkle with salt and crush into a paste. Set aside.
  2. In a large, wide pan, heat the oil over a medium heat. Add the spinach, carrot and 1 tsp 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, 1 tsp oregano and coriander. Spread the spinach mixture on a large plate to cool. Meanwhile, drain the rice, spread it on another large plate, and allow to cool to room temperature.
  3. 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, 2 tbsp of the dill, the zest and the egg and combine well. Season well.
  4. 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.
  5. Preheat the oven to 200°C, fan 180°C, gas mark 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.
  6. 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.