Cut leek into fine strips, ham and feta cheese into small cubes. Chop the parsley finely.
Sauté leek in a little butter over low heat. Add ham, braise briefly. Then add feta cheese and chopped parsley, mix briefly and cool.
Flatten the turkey breasts a little bit. Salt, season with pepper, spread with the stuffing and roll up carefully.
Coat a suitably sized aluminum foil with a little oil, wrap the turkey breasts in it and cook in the oven heated to 220 degrees for about 15 minutes.
Serve with seasonal vegetables cooked in salted water, e.g. red, yellow and green spring onions, peppers, zucchini, tomatoes, cauliflower or kohlrabi.
Tip: Zucchini is a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!
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