Griddled Turkey Steak with Roasted Vegetables

Ingredients

• 2 Turkey Breast Steaks
• 1 Red Pepper
• 1 Courgette
• 1 Leek
• 1 Medium Sweet Potato

Dressing Ingredients

• 2 tablespoons Olive Oil
• 1 Tablespoon White Balsamic Vinegar
• 1 Tablespoon Balsamic Vinegar
• 1 clove of garlic finely chopped
• Pinch of Salt & Pepper

Method

Ensure all ingredients are at room temperature and you have lightly oiled a griddle pan (do this while cool) before first use. Heat the griddle pan until smoking. Preheat a (fan) oven to 180 degrees Celsius, and line a baking tray with greaseproof paper.

Slice the pepper into large chunks, the courgette and leeks into rounds. Each to approximately a 2cm thickness. Peel and slice the sweet potato into equal-thickness sized chips. They should be about 2cm in diameter. Place the chopped vegetables on the lightly oiled griddle until they get a blackened “bar” mark.  Note they are not cooked through at this stage, next add them to the lined baking tray, and then put the tray into the preheated oven.

Turn off the griddle pan and allow the vegetables to roast for approximately 25-35 minutes in the oven until tender. Once cooked, turn off the oven and leave the vegetables still in the tray to keep warm. Turn on the griddle pan again to medium high. Once the griddle pan is hot, cook the turkey steaks until lightly charred on each side, but cooked through.

Put all the dressing ingredients into a bowl and whisk.

Once the turkey has cooked, remove the vegetables from the oven, and serve with the dressing drizzled on top.