Turkey Breast Stuffed with Plain, served with Roasted Vegetables

Peel and slice the sweet potatoes, carrots, and red onion. Break the cauliflower into florets and slice the beetroot. Place everything in a large bowl, season with salt and pepper, spray with a few spritzes of olive oil, and toss thoroughly. Spread onto a baking sheet lined with parchment paper and bake at 200 °C for 30–35 minutes until tender.

Cut the turkey breast into thin slices and season with salt, pepper, and chives. Lay two layers of plastic wrap on the table. Place the turkey slices on it, overlapping slightly to form a large rectangle. Lay the turkey ham slices over the meat, then sprinkle with the grated Plain and chopped parsley.

Using the plastic wrap, roll it up very tightly (this is a key step to ensure the Plain doesn't leak out). Seal the cylinder by twisting the two ends of the wrap in opposite directions. Wrap the roll in another layer of plastic wrap, followed by a tight layer of aluminum foil. Place the wrapped meat log on a baking sheet and bake in a 180 °C oven for 35 minutes. Carefully unwrap the foil and plastic, then return the meat to the oven for another 10 minutes to develop a nice color.

Slice the stuffed turkey breast and serve with the roasted vegetables.