Her Unique Glow

Want something insanely delicious to make this weekend?!

This recipe has been a weekly favourite of ours for a good couple of months now. We are both obsessed and it’s so easy to customise the flavours so the whole family can enjoy! The topping is super simple to make and you can put whatever you fancy on the inside! (I added some chopped green chilli in mine the other day and it was ah-mazing!).

This is super quick to make too and you can even prep it a few hours in advance if you need to (just remember to store it in an airtight container in the fridge) so it makes a perfect mid-week meal. It also feels super fancy too, like an indulgent meal but on a budget!

Try it and let me know what you think!

MAKES 4

INGREDIENTS:

• 4 x 125g Turkey Breast Steaks
• 60g Mozzarella
• 15g Grated Parmesan
• 1 Small Handful of Baby Spinach
• 1 Tomato
• 1 Slice of Bread
• 2tsp Pesto
• 1tsp Garlic Granules
• 1tsp Onion Granules
• 1tsp Dries Oregano
• 1/2tsp Ground Cumin
• Salt and Pepper to season

METHOD:

1. Pre-heat the oven to 200 degrees Celsius (180 degrees fan-assisted).
2. Toast the bread and then blend in a food processor to create fine breadcrumbs. Mix the breadcrumbs with the garlic granules, onion granules, cumin, oregano and Parmesan. Set to one side.
3. Tear off 4 sheets of tin foil or baking parchment, making sure that they are bigger than the steaks. Place the steaks in the centre of each one.
4. Spread 1/2tsp of pesto over each steak. Place spinach leaves, a slice of tomato and mozzarella at the top end of each steak slice. Roll from this end to create a mini roulade and secure it with a couple of toothpicks.
5. Cover the top of each roulade with the breadcrumb mixture and finally season with a little salt and pepper.
6. Gently wrap each roulade into a little parcel and place them on a baking tray.
7. Bake for 10 minutes covered. Open the parcels and uncover the roulades and bake for a further 20-25 minutes until cooked through and golden brown on top.