Turkey Breast, Vegetable Salad and Chimichurri Mayo

Chimichurri Mayonnaise

• 1 Tbsp dried oregano
• 1 Tbsp sweet paprika
• 1 Tbsp dried thyme
• ½ tsp ground cayenne pepper
• 1 ¼ tsp fine sea salt
• 1 tsp ground black pepper
• 250 g sunflower oil
• 1 - 2 garlic cloves, to taste
• 5 - 6 sprigs fresh parsley, to taste, thick stems removed, cut in pieces
• 10 g lemon juice
• 1 medium egg

Turkey Breast and Salad

• 1000 g turkey breasts, skinless
• 2 medium eggs
• 800 g water
• 600 g frozen mixed vegetables