SERVES 8 PREP 20 minutes COOK 35 minutes COST $3 a serve
½ cup long-grain white rice
2 tablespoons dried sweetened
8 soft and juicy dried apricots, sliced
1 tablespoon pistachio kernels,
2 teaspoons finely grated lemon zest
3 x 300g turkey breast fillets
2 teaspoons vegetable or olive oil
1 cup Greek-style natural yoghurt
¼ cup tahini
2 tablespoons lemon juice
1 teaspoon ground cumin
1 tablespoon finely chopped flat-leaf
parsley, plus extra, to serve
1 Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Place rice and ¾ cup water in a small saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 12 minutes or until rice is tender. Stand for 2 minutes. Stir in
cranberries, apricot, pistachios and lemon zest. Season.
2 Meanwhile, using a sharp knife, cut lengthwise into side of each turkey breast, but not all the way, then open out to sit flat (butterfly). Place turkey between sheets of baking paper; using a meat mallet or a rolling pin, gently pound turkey until 1cm thick.
3 For each turkey breast, place ½ cup of the rice mixture down centre of breast. Carefully roll up to enclose filling. Using kitchen string, tie at 3cm intervals. Heat the oil in a large frying pan over moderately high heat. Cook and turn turkey for 5 minutes or until browned all over. Transfer to prepared tray; bake for 15 minutes or until cooked. Remove from oven. Cover with foil; rest for 5 minutes. Cut into thick slices.
4 Whisk yoghurt, tahini, juice, cumin and parsley in a bowl. Season. Sprinkle turkey with extra parsley. Serve with tahini yoghurt