Turkey roll with nuts and vegetables

Prepare the turkey fillet: make a deep cut lengthwise to open it like a book, or pound it to a thickness of about 1 cm.

Chop the walnuts and granulated garlic.

Dice the sweet pepper into small cubes.

Rinse and dry the spinach. If the leaves are large, chop them.

Mix the chopped nuts, garlic, diced pepper, spinach, French mustard, honey (if using), chicken spices, and salt. Mix the filling well.

Spread the filling evenly over the surface of the opened turkey fillet, leaving a small margin from the edges.

Carefully roll the turkey fillet into a tight roll, starting from the long edge.

Tie the roll with kitchen twine so it holds its shape during cooking.

Brush the roll with oil.

Preheat the oven to 180°C. Place the roll on a baking sheet lined with parchment paper.

Bake the roll for 45-60 minutes, or until the internal temperature reaches 74°C and the juices run clear. Cooking time depends on the thickness of the roll.

Before serving, let the roll rest for 10-15 minutes, then remove the twine and slice.