Instructions

Follow the steps and taste along the way.

1. Season and roast the cauliflower

   Preheat the oven to 220 °C. Toss the cauliflower florets with 20 ml of olive oil, the cumin, smoked paprika, and 3 g of salt. Spread them in a single layer on a baking sheet and roast for 22–25 minutes, turning them about halfway through. The florets should be tender inside and golden around the edges.

   

2. Cook the quinoa

   Rinse the quinoa in a fine-mesh sieve under cold water. Put it in a saucepan with 440 ml of water and 2 g of salt. Bring to a boil, cover, and simmer over low heat for 15 minutes. Remove from the heat, leave covered for another 5 minutes, then fluff with a fork.

3. Make the mint yogurt

   In a bowl, mix the Greek yogurt, lemon juice, lemon zest, and chopped mint. Refrigerate until you prepare the meat.

   

4. Pan-fry the turkey

   Cut the turkey breast into 4 slices, about 1.5 cm thick, and pat them dry with a paper towel. Season with the remaining 2 g of salt and the black pepper. Heat the remaining 15 ml of oil in a large skillet over medium-high heat. Cook the slices for about 3–4 minutes per side, until golden and the thickest part reaches 74 °C. Set aside to rest for 3 minutes.

   

5. Serve

   Divide the quinoa and roasted cauliflower among plates. Add the turkey slices, yogurt sauce, and pomegranate seeds. Serve immediately while the meat is warm and the cauliflower is still crisp around the edges.