Turkey Roulade with Ricotta and Mashed Potatoes

In a bowl, mix ricotta, egg yolk, lemon juice, salt, pepper, and a pinch of nutmeg until smooth.

Flatten the turkey breast and brush one side with 2 tbsp rapeseed oil. Spread the ricotta mixture evenly over it. Sprinkle with dried tomatoes, chopped parsley, and basil. Carefully roll up the meat, brush the outside with a little oil, and cook in a preheated oven at 180 °C for approx. 20 minutes.

Heat 1 tbsp rapeseed oil in a pan and briefly sauté the spring onions cut into rings. Mash the cooked potatoes, add the sautéed spring onions, pour in milk, and season with salt and pepper. Process everything into a creamy mash.