Turkey Medallions

• 600 g turkey breasts
• 1 sprig of thyme
• 180 g carrots
• 300g potatoes
• 200g zucchini
• 100g baby spinach leaves
• 50g pecan nuts
• 50g diced bacon
• 50g dried cranberries
• 300g greek yogurt
• ½ lemon
• 15cl olive oil
• Salt and pepper

In a bowl, combine the lemon juice, olive oil and thyme leaves and season with salt and pepper. Add the turkey sliced into medallions and coat evenly in the marinade. Set aside.

Wash and peel the vegetables. Cut the zucchinis into 1-cm-thick slices, cut the carrots lenghthwise and slice the potatoes. Season with salt, pepper, and drizzle with olive oil. Cook the vegetables in the oven for 20 minutes at 180°C.

For the sauce, grill the diced bacon in a pan for 7 to 8 minutes and strain the excess fat. Combine the greek yogurt, grilled bacon, chopped pecans and dried cranberries and set aside.

Turn the grill on. Select the Poultry setting and press OK. Once the grill is preheated, place the turkey medallions inside and cook until the desired level of doneness.

Serve the turkey medallions on a plate with the vegetables, the sauce and baby spinach leaves to garnish.