crumbly spinach rolls in a bed of tomatoes with turkey breast

Ingredients for 2 servings:

• 200 g leaf spinach (frozen)
• 3 cloves garlic
• 5 ml oil (virgin coconut oil)
• 120 g cream cheese, low-fat
• 3 tomatoes, dried
• some herbal salt
• Pepper, freshly ground
• 200 g turkey cold cuts
• 1 can of chopped tomatoes (400 g)
• 3 cloves garlic
• 15 ml oil (coconut oil)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

SIS Dinner

Peel and finely dice 3 garlic cloves. Sauté them in the coconut oil, add the spinach, and bring to a boil with 2-3 tablespoons of water. Put the lid on the pot, stirring occasionally. Cook for about 10-12 minutes, uncovered for the last 2 minutes so that the liquid evaporates. Transfer the whole thing to a bowl and let it cool. Finely dice the sun-dried tomatoes and add to the spinach along with the cream cheese. Season with herb salt and pepper. Place this mixture on the slices of cold cuts and roll them up. Peel 3 garlic cloves and finely slice them. Place the tomatoes in a pot, scatter the garlic slices on top, and add the coconut oil. Place the turkey rolls on top of this tomato mixture and simmer for about 15 minutes. I made the whole thing in a pot, but it would also work in the oven; then you could sprinkle it with a little Parmesan cheese. If you don’t like that much garlic, just use less.