Parmesan Turkey With Roast Tomato and Basil Potatoes

1. 1

   Preheat oven to 220*C. Put the potatoes into a roasting tin, drizzle with the oil, season and mix.

2. 2

   Roast in the oven, turning halfway.

3. 3

   Mix in the tomatoes and roast for a further 10 minutes, until they've begun to wilt.

4. 4

   Meanwhile, spread the parmesan onto a large plate and season with plenty of black pepper.

5. 5

   Put the egg whites in a bowl and whisk until frothy.

6. 6

   coat the turkey strips in the egg whites, then press each one into the Parmesan mixture to roughly cover.

7. 7

   Put in 1 layer on a large non stick baking tray.

8. 8

   When the potatoes have 20 minutes cooking time left, pop the turkey into the oven.

9. 9

   Cook, turning halfway with a spatula, until cooked and golden.

10. 10

    Set aside on kitchen paper.

11. 11

    Divide the turkey between 4 plates.

12. 12

    Stir the torn basil leaves into the potatoes and divide between the plates.

13. 13

    Garnish with lemon quarters.

* Per serving · 4 servings · Values may vary.

No additional tips available.