Turkey roulade with quinoa, cranberry and pumpkin seed stuffing

1 Heat oven to 180°C. Place quinoa in a medium saucepan with 1 cup water, set over a medium heat and bring to the boil. Reduce heat to low, cover and simmer for 12 minutes or until water has absorbed. Remove from heat and set aside to cool.

2 Spray a large non-stick frying pan with olive oil and set over a medium heat. Gently fry onion until soft. Add garlic, lemon zest and sage. Cook, stirring for 1 minute or until fragrant. Remove pan from heat.

3 Place cooled quinoa, onion mixture, parsley, cranberries and pumpkin seeds in a large bowl. Stir to combine and season with pepper.

4 Place turkey breast, skin side down, between 2 pieces of baking paper. Pound turkey with a meat mallet until as thin as possible and an even thickness (about 1-2cm). Remove top layer of baking paper and arrange spinach leaves evenly over turkey. Spoon cooled stuffing over the spinach, leaving a 2cm border.

5 Using baking paper to guide you, firmly roll turkey to enclose spinach and stuffing. Using kitchen string, tie turkey at 2cm intervals. Use toothpicks to secure and tuck ends of turkey if necessary.

6 Place the rolled turkey in a large roasting tray and pour hot stock in base of tray. Spray turkey lightly with olive oil. Cover entire tray with foil.

7 Roast for 30 minutes. Remove foil and return to oven for a further 20-30 minutes or until golden brown and the juices run clear when a skewer is inserted into the thickest part of the roulade. Cover loosely with foil and set aside to rest for 15 minutes.