Ingredients
Pickled carrots
Method
1.Place water, salt, sugar, vinegar, peppercorns, chilli flakes and bayleaves in a medium-sized saucepan and bring to the boil.
2.Remove from heat, place carrots and onion in a bowl, pour over the pickling liquid and leave to cool. Cover with plastic wrap and refrigerate for at least 6 hours or overnight before using.
3.Preheat oven to 200°C.
4.Place slices of prosciutto on a clean chopping board. Place the turkey breasts on a large plate. Mix together rosemary, lemon zest and olive oil with a pinch of salt and pepper then massage over turkey breasts.
5.Place a breast on one end of each prosciutto slice and roll up like a cigar. Secure with butcher’s twine or string.
6.Place breasts on an oven tray and bake for 20-25 minutes or until firm and cooked. Set aside to cool. When cooled, transfer to a plate, cover in plastic wrap and refrigerate until required.
7.While breasts are cooking, drizzle a small amount of oil over ciabatta slices and place in a hot griddle pan for 30 seconds on each side. Transfer to an oven tray and finish in the oven for 3-4 minutes (if you don’t have a griddle pan, toast on an oven tray in the oven for around 8 minutes).
8.To assemble, slice the cold turkey and scatter on a large platter. Place the toasted bread and remaining ingredients on the platter in whatever fashion you choose. Have fun with this dish; it will be a visual masterpiece!
