The finished recipe. Turkey Wrapped in Ham with Spinach and TomatoesIngredients 1 to 6. 160 g Turkey breast (One piece, flattened slightly so it is an even thickness. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 30 g Lean ham, sliced (Two thin slices, enough to wrap round once. Cooked deli weight, as sold.). A few leaves, under the ham Fresh thyme. 50 g Dry white wine (Some of the alcohol cooks off. The calories here are counted in full.). 5 g Butter. 150 g SpinachIngredients 7 to 10. 120 g Cherry tomatoes. 1 clove, about 3 g Garlic. 4 sprays, about 1 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.). To taste Black pepperStep 1. Heat the oven to 200°C. Press the thyme onto the turkey, wrap the ham around it and secure with a cocktail stick.Step 2. Sear it in a sprayed ovenproof pan for two minutes a side until the ham has crisped, add the tomatoes to the pan and move it to the oven for twelve minutes, until the turkey is white through.Step 3. Lift the turkey and tomatoes out to rest. Set the pan back on the hob, pour in the wine and let it bubble down by half, then swirl in the butter.Step 4. Wilt the spinach with the garlic in a separate pan for two minutes and squeeze out the water. Slice the turkey, pour the sauce over and serve with the spinach and tomatoes.
Fuel8
