Ottolenghi's Mediterranean Feast | Episode 4 | Israel

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese offers a lower-fat option while maintaining creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still suitable for cooking.

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Brown rice is a cost-effective grain alternative.

tzatziki sauce

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Sour cream can provide a similar creamy texture.

Preheat the oven to 325°F.

Rub the turkey with olive oil, minced garlic, lemon juice, and chopped rosemary.

Season the turkey with salt and pepper, then place it in a roasting pan.

Roast the turkey for approximately 3-4 hours, basting every hour until the internal temperature reaches 165°F.

While the turkey roasts, prepare the quinoa according to package instructions.

In a bowl, combine cooked quinoa, chickpeas, diced red bell pepper, cucumber, and red onion.

Drizzle the quinoa salad with olive oil and lemon juice, then toss to combine.

Chill the quinoa salad in the refrigerator until ready to serve.

Once the turkey is done, let it rest for 20-30 minutes before carving.

Serve the carved turkey with the quinoa salad, feta cheese, and kalamata olives on the side.

Warm the pita bread in the oven for a few minutes before serving.

Serve tzatziki sauce and hummus as dips for the pita bread.

Cooking Techniques

Spice Level:

Allergens