2 medium zucchini, sliced with a vegetable peeler into ribbons
¼ cup (60 mL) roasted hazelnuts, rough chopped
¼ cup (60 mL) goat feta cheese, crumbled
Fresh mint, to garnish
Fresh ground pepper, to garnish
¼ cup (60 mL) olive oil
¼ cup (60 mL) loosely packed fresh mint
Juice from ½ lemon
¼ tsp (1 mL) sea salt
¼ tsp (1 mL) fresh ground pepper
*Baharat Spice Blend
1 ½ Tbsp (22 mL) dried mint
1 Tbsp (15 mL) dried oregano
1 ½ tsp (7 mL) ground cinnamon
1 ½ tsp (7 mL) ground coriander
1 ½ tsp (7 mL) ground cumin
1 ½ tsp (7 mL) ground nutmeg
½ Tbsp (7.5 mL) sea salt
Place all ingredients in a food processor and blend until combined.
Taste for lemon and salt and add more of either if desired.
Will keep for two months in a sealed jar in the fridge.
Baharat Spice Blend: makes approximately 1/3 cup (75 mL)“Baharat” literally means “spice” in Arabic. There are many different varieties but this is a preferred Turkish style blend. If you have the time, toasting your coriander and cumin and grinding them fresh makes a huge difference in the flavour here.
Mix all ingredients and store in an airtight jar.
Make a paste with the Baharat blend and olive oil and rub the turkey breast down with it.
Let marinate for 30 minutes to 1 hour. Preheat oven to 375oF (190oC).
Drizzle a heavy skillet with a few Tbsp (45 mL) of olive oil and place over medium-high heat.
When the oil is hot, add in the turkey breast and sear until golden brown on each side, about 3-4 minutes per side.
Place in the oven to finish cooking, 12-15 minutes or until internal temperature reaches 165oF (74oC). Let rest, tented with foil, until salad is prepared.
Layer the zucchini ribbons in your serving bowls and top with your rough chopped toasted hazelnuts and crumbled feta.
When the turkey has rested and cooled to the touch, slice thinly and serve like that or chopped into smaller bite-sized pieces.
Garnish with fresh mint and ground pepper. Serve with the lemon-mint dressing on the side.
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