4 Cloves garlic, peeled
1 c cilantro, chopped
2 tbsp white vinegar
2 tbsp olive oil
1 Large lemon, juiced
1/2 tsp red chili flakes
1 tsp ground cumin
1 tsp ground paprika
Kosher salt To Taste
3 to 4 lb BONELESS TURKEY BREAST, raw with skin
2 lbs red ripe tomatoes, cut in wedges, tossed in olive oil and slow roasted
3 lbs eggplant, peeled, cut in 1-inch cubes, tossed in olive oil, slow roasted
1/2 c preserved salt-cured lemon (peel only), cut in 1/4-inch dice
1/2 c nicoise and kalamata olives, cut in halves
Ground cayenne As needed
Kosher salt and freshly ground black pepper As needed
Fresh parsley, chopped As needed
CHERMOULA SPICE MIX
Combine garlic, cilantro, white vinegar, olive oil, lemon juice, red chili flakes, cumin, paprika and salt in a food processor, pulsing several times, until garlic is finely chopped but not pureed.
TURKEY BREAST PREP
Rub the spice mix all over the turkey breast. Marinate, in the refrigerator for several hours.
Preheat oven to 350 degrees F (convection oven 325 degrees F). Place turkey breast into a cast iron or other solid heavy baking dish. Roast 30 minutes before turning turkey over and roast another 30 minutes.
Continue to roast until the food thermometer, inserted into the thickest part reads, 165 degrees F.
The turkey breast should rest for about 15 minutes before slicing.
ROASTED TOMATO and EGGPLANT SALAD
Toss tomatoes, eggplant, preserved lemon peel, olives, cayenne, salt, pepper and parsley together in a large bowl without mashing them.
Verify seasoning, serve warm or room temperature.
Portion sliced turkey and Mediterranean vegetables on dinner plate.