1 turkey buffet breast
2 cup plain flour
3 cups bread crumbs
¼ bunch thyme
oil for frying
3 large eggplant
2 garlic cloves, mashed into a paste
250 ml tahini
100 ml greek style yoghurt ( or some pre made labne)
750g nicola potatoes
2 tbsp whole grain mustard
1/2 red onion, diced
½ cup flat leaf parsley
¼ cup sherry vinegar
1 bunch chives
1 bunch thyme
½ cup extra virgin Olive Oil
2 whole lemons to serve
Butterfly the turkey breast to open it up and season with salt and pepper. To crumb the turkey, crack the eggs into a bowl with some milk and whisk.
Coat the turkey in flour, then the egg and milk mixture, and then coat in the breadcrumbs.
Fry the schnitzel in a hot frying pan with some olive oil.
Poke the eggplants with a fork and Cook on an open grill and leave them to cool so the skin softens.
Scoop out the flesh into a bowl. Mix through the tahini, garlic, yoghurt and salt and pepper to taste
Thoroughly mix all the ingredients in a bowl