Turkey Saltimbocca with Mediterranean Vegetables and Cocktail Sauce

For the turkey saltimbocca, first cut the WECH turkey fillet into 8 medallions, flatten them with a knife and pull them apart slightly (this reduces the cooking time). Then place a sage leaf on each of the medallions and then wrap each with a leaf of prosciutto. Pour 1 tablespoon olive oil over the finished medallions, place on the hot grill and grill for 3 minutes on each side (6 minutes total).

Quarter the zucchini lengthwise and cut into rough triangles. Cut the bell bell pepper in half, remove the core and cut into larger triangles. Then halve the white onion and the red onion and cut into rough slices, and 10 pcs. Cut the cherry tomatoes in half as well.

Form a piece of aluminum foil into a “bowl” and place the sliced vegetables on top. Then season with a coarsely chopped sprig of rosemary, a teaspoon of salt and a teaspoon of pepper and pour 2 tablespoons of olive oil over them. Cover the “vegetable bowl” with another piece of aluminum foil and place on the hot grill for 6 minutes.

For the cocktail sauce, mix 3 tablespoons of tomato ketchup, 3 tablespoons of mayonnaise, 2 teaspoons of cognac and ½ teaspoon of pepper in a bowl.

Once the turkey saltimbocca is cooked through, remove from the grill and serve together with the Mediterranean vegetables and cocktail sauce.

Preparation Tip:

The thinner the prosciutto is sliced for the turkey saltimbocca, the crispier it will be when grilled.

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