1 turkey breast fillet, salt and pepper, 3 tablespoons olive oil, 1/2 glass of water dry white wine.
For the filling: 10 very thin slices from the pastrami, 3 sundried tomatoes that had soaked in water and chopped, 50g. Crumbled feta with hands, 100g. grated anthotyro cheese with a fork, 10g. chopped pistachios, 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 2 tablespoons Pastes made peppers.
1 clove of garlic minced, zest of a small orange. 300g. chickpeas soaked overnight in water, 1 onion, finely chopped, 2 cloves garlic, finely chopped, salt and pepper, 5 slices of pastrami, chopped, 1 glass of fresh tomato sauce, 1 tablespoon pates of peppers, 4 tablespoons olive oil, juice of 1 lemon.
For the sauce:
broth from the turkey roll, 1 tablespoon lemon juice, 1 teaspoon of tahini, 30g. anthotyro cheese.
PROCESS : Wash the chickpeas and put them to boil,in plain water until to cover them.
Wash the turkey fillet and cut it into slices roll. Mix in a bowl all the filling ingredients.
Open the fillet being careful not to leave empty spotsbecause the filling will pour out.Add the filling on the surface of the filletand carefully wrap.
Take from the butcher a piece of special net for retaining the roll.Carefully pass the net around the roll us. Tie with a string the two ends of the roll.
In a nonstick pan add a tablespoon of olive oil or sesame oil, hheat it up and put it through the roller to sauté lightly around.When it’s ready, remove it and place it in an ovenproof dish.
In the pan add half glass of water dry white wine, leave for 2 minutes to boil with the remnants of the roll and place the roll. Add olive oil, salt and pepper.
Place the roll in a baking paperand wrap it with aluminum foil around the pan, so as not to lose the fluids of roll during baking.
Alongside, boil the chickpeas and when they are ready put them in another ovenproof dish.
Add all ingredients together with and their broth , mix well. .
Cover them with baking paper and aluminum foil.
Cook both simultaneously in air of ovenat 200 degrees Celsius. Cook covered for 40 minutes,then remove the baking paper and foil.
Remove the broth gathered from the roll,and put it into a bowl, adding a bit of broth over the roll.
Put the chickpeas and the roll back in the oven without the baking paper and bake at 170 degrees to brown a little.