Stuffed Turkey Breast With Red Lentils And Shallots - cooking recipe

Ingredients

8 None slices Parma ham
8 x 100 g quick cook turkey breast steaks
40 g Parmesan shavings, plus extra to garnish (optional)
8 None sage leaves, plus extra lightly fried leaves to garnish (optional)
2-3 tbsp olive oil
250 g red lentils, rinsed
400 ml hot vegetable stock
1 None bay leaf
200 g shallots, peeled and halved (larger ones quartered)
3 tbsp caster sugar
50 ml vinegar
None None potato wedges, to serve (optional)

Preparation

Place a slice of prosciutto on top of each piece of turkey, sprinkle with the Parmesan shavings and top with a sage leaf. Fold in half and secure with a toothpick.
Heat 1 tsp of the oil in a non-stick frying pan, cook the stuffed turkey for 6-7 mins each side until cooked through (you will need to do this in batches, adding more oil as necessary), remove and keep warm.
Cook the lentils in the stock with the bay leaf according to the package directions. Season to taste with salt and freshly ground black pepper.
Meanwhile, heat 1 tbsp of the oil in a pan, add the shallots and fry for 1-2 mins. Add the sugar and cook, turning, until golden brown. Pour in the vinegar and 1/2 cup water and simmer for 5 mins. Serve the turkey with the lentils and shallots and garnish with the extra lightly fried sage leaves and Parmesan shavings (if using).