Turkey Salad In Parmesan Bowls - cooking recipe

Ingredients

5 oz Parmesan, grated
2 tbsp oil
1 None turkey breast (about 14 oz)
1/2 cup sour cream
1/2 cup mayonnaise
1 clove garlic, peeled and finely chopped
5 tbsp milk
1-2 tbsp white wine vinegar
9 oz romaine lettuce, cut into strips
7 oz cherry tomatoes, halved
3.5 oz black olives

Preparation

Preheat the oven to 400\u00b0F. Line 2 baking sheets with parchment paper and sprinkle the Parmesan in a 6 inch diameter circle on each sheet. Press down gently. Bake one at a time for 10 mins each. Allow to cool slightly. Turn 2 bowls upside down and lay the Parmesan circles over them, shaping them around the bowls. Allow to cool completely.
Reduce the oven temperature to 325\u00b0F. Heat the oil in a frying pan and brown the turkey on all sides. Season to taste, transfer to a roasting pan and roast for 8-10 mins. Allow to cool.
In the bowl, mix the sour cream, mayonnaise and garlic. Stir in the milk and vinegar and season to taste. In a separate bowl, toss the lettuce, tomatoes and olives together and arrange in the Parmesan baskets. Slice the turkey and arrange on top. Drizzle with the dressing.