Roast Turkey Breast With Peppers And Zucchini - cooking recipe

Ingredients

2 tsp ground paprika
1 None turkey breast (2 1/2-3 lbs)
1 1/3 lbs new potatoes, scrubbed
2 tbsp olive oil
1 None red pepper, seeded and cut into chunks
1 None yellow pepper, seeded and cut into chunks
1 None green pepper, seeded and cut into chunks
1 large zucchini, thickly sliced
2 None onions, cut into wedges
2 tsp chopped rosemary
1 tub (16 oz) cottage cheese
5 tbsp milk
1/4 cup chopped chives
1 lb plum tomatoes, halved
None None Rosemary sprigs, to garnish

Preparation

Preheat the oven to 400\u00b0F. Combine the paprika with a little salt and pepper and rub all over the turkey. Place in a large roasting pan. Place the potatoes around the turkey. Brush the potatoes with 1 tbsp of the oil and season lightly.
Roast for 30 mins. Meanwhile, toss the peppers, zucchini and onions with the rosemary, remaining 1 tbsp oil and a little salt and pepper in a bowl.
Reduce the oven temperature to 350\u00b0F. Place the vegetables around the turkey. Roast for a further 45 mins until the turkey is cooked through, turning the vegetables occasionally so they brown evenly.
Meanwhile, strain the cottage cheese through a sieve. Mix strained cottage cheese, milk, chives and plenty of black pepper and transfer to a serving dish.
Transfer the turkey to a serving platter or cutting board. Let stand, loosely covered with foil, for 20 mins. Add the tomatoes to the roasting pan and roast for a further 15 mins. Garnish the turkey and vegetables with rosemary. Serve with the chive sauce.