Turkey breast with sweet potato wedges and yoghurt dip

• 350 gturkey breast(in one piece)
• 500 gsweet potato(cut into wedges)
• 25 mlolive oil
• 1 tspsmoked paprika
• 2 sprigsrosemary
• 2 clovesgarlic(skin on)
• 150 gGreek yoghurt 0%
• 10 gchives(finely sliced)
• 10 mllemon juice

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F fan.

2. 2

   Toss 500 g sweet potato with 15 ml 25 ml olive oil, 1 tsp smoked paprika, salt and pepper. Spread on a baking tray with 2 sprigs rosemary and 2 cloves garlic. Roast for 25 minutes, flipping once after 15.

3. 3

   Season the turkey breast with salt and pepper. Heat the remaining 25 ml olive oil in an oven-safe pan and sear the meat all over for 6 minutes until golden.

4. 4

   Move the pan with the turkey to the oven for the last 12–15 minutes alongside the sweet potatoes. Internal temp should hit 70 °C — any higher and it dries out.

5. 5

   Take the turkey out of the oven and let it rest for 5 minutes.

6. 6

   Stir 150 g Greek yoghurt 0%, 10 g chives and 10 ml lemon juice with a pinch of salt for the dip.

7. 7

   Slice the turkey breast across the grain and serve with sweet potato wedges and the yoghurt dip.

Nutrition per 100 g