Name: Stuffed Turkey Fillet On Ciabatta
Prep time: 120 min
Cook time: 120 min
Total time: 240 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 200.00 ml olives black, pitted and roughly chopped; 300.00 ml sun-dried tomatoes soaked and chopped; 400.00 ml goat's milk cheese or feta cheese, chopped; 100.00 ml fresh chillies 573; 50.00 ml vinegar balsamic; 10.00 ml salt and freshly ground black pepper; 3.00 red peppers halved with stems intact; 1.00 ciabatta halved lengthways; 60.00 ml olive oil for brushing; 5.00 ml sea salt and freshly ground black pepper; 50.00 ml pesto; 20.00 black olives; 6.00 leaves fresh basil

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Ingredients (13)

Filling: prepared pesto

200.00 ml	olives — black, pitted and roughly chopped
300.00 ml	sun-dried tomatoes — soaked and chopped
400.00 ml	goat's milk cheese — or feta cheese, chopped

Turkey: turkey fillets, about 300 g each

100.00 ml	fresh chillies — 573
50.00 ml	vinegar — balsamic
10.00 ml	salt and freshly ground black pepper
3.00	red peppers — halved with stems intact
1.00	ciabatta — halved lengthways
60.00 ml	olive oil — for brushing
5.00 ml	sea salt and freshly ground black pepper
50.00 ml	pesto
20.00	black olives
6.00 leaves	fresh basil

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Method:

Filling Mix together all the filling ingredients and refrigerate until needed.

Turkey Make a lengthways slit halfway into the side of each fillet to make a pocket. Place the meat in a glass bowl, drizzle with olive oil and balsamic vinegar and marinate for at least 1 hour.

Season the meat inside and out with salt and pepper. Stuff the pockets with the filling and secure the sides with cocktail sticks. Place the grill 20 cm above the coals, place the meat on top and braai for 40-50 minutes or until golden brown and done.

Roast Peppers And Ciabatta Brush the peppers and ciabatta with olive oil. Season the peppers with salt and pepper. Place the peppers on the grill 15-20 minutes before the end of the cooking time for the meat.

Place the bread on the grill 5-10 minutes before the end of the cooking time and braai until nicely browned. Mix the pesto and olives and stuff the peppers with the mixture. Top each with a basil leaf.

On a serving platter, place the ciabatta with the cut side facing up and place the meat on top. Serve with the stuffed peppers.