1 turkey breast
Ground black pepper
Fresh or dried thyme
1/2 cup pomegranate seeds
Season the turkey breast with garlic salt, black pepper and thyme on both sides.
Lightly coat a pan with olive oil and set the heat to medium-high.
Let the turkey brown for 3-4 minutes on each side and until cooked through.
For the yoghurt sauce, mix together the Village Dairy Greek Style Thick & Creamy Pot Set Natural Yoghurt with black pepper, garlic salt and smoked paprika to taste.
To serve, arrange some lettuce leaves in a circle on a large plate, place the cooked turkey breast on the bed of lettuce, pour over the yogurt sauce and garnish with some pomegranate seeds.