Roast Turkey Breast With Peppers And Zucchini

• 2 tsp ground paprika
• 1 None turkey breast (2 1/2-3 lbs)
• 1 1/3 lbs new potatoes, scrubbed
• 2 tbsp olive oil
• 1 None red pepper, seeded and cut into chunks
• 1 None yellow pepper, seeded and cut into chunks
• 1 None green pepper, seeded and cut into chunks
• 1 large zucchini, thickly sliced
• 2 None onions, cut into wedges
• 2 tsp chopped rosemary
• 1 tub (16 oz) cottage cheese
• 5 tbsp milk
• 1/4 cup chopped chives
• 1 lb plum tomatoes, halved
• None None Rosemary sprigs, to garnish

1. Preheat the oven to 400u0b0F. Combine the paprika with a little salt and pepper and rub all over the turkey. Place in a large roasting pan. Place the potatoes around the turkey. Brush the potatoes with 1 tbsp of the oil and season lightly.
2. Roast for 30 mins. Meanwhile, toss the peppers, zucchini and onions with the rosemary, remaining 1 tbsp oil and a little salt and pepper in a bowl.
3. Reduce the oven temperature to 350u0b0F. Place the vegetables around the turkey. Roast for a further 45 mins until the turkey is cooked through, turning the vegetables occasionally so they brown evenly.
4. Meanwhile, strain the cottage cheese through a sieve. Mix strained cottage cheese, milk, chives and plenty of black pepper and transfer to a serving dish.
5. Transfer the turkey to a serving platter or cutting board. Let stand, loosely covered with foil, for 20 mins. Add the tomatoes to the roasting pan and roast for a further 15 mins. Garnish the turkey and vegetables with rosemary. Serve with the chive sauce.

ground paprika, turkey, potatoes, olive oil, red pepper, yellow pepper, green pepper, zucchini, onions, rosemary, cottage cheese, milk, chives, tomatoes, rosemary sprigs

Taken from recipes-plus.com/api/v2.0/recipes/29963 (may not work)