Name: Barbecued Eggplant Salad with Burrata and Italian Style Turkey Breast Fillets
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 burrata (or mozzarella, fresh); fresh basil (to garnish); 2 cups water; 1 tbsp coarse salt; 10 peppercorns; 1 bay leaf; 2 turkey breasts (approximately 250g each); 1/4 cup olive oil; 1 tbsp balsamic vinegar; lemon zest (from 1 lemon); 1 sprig fresh thyme; 1 medium eggplant (cut in 8 lengthwise); 2 zucchini (cut into slices); 1 small red onion (quartered); 1/4 cup olive oil; 1/4 cup balsamic vinegar; 1 tbsp honey (or maple syrup)

In an airtight container, mix the ingredients for the brine. Put turkey fillet in and let brine rest in the refrigerator for 30 minutes.

In the meantime, mix the ingredients for the marinade. Set aside. Cut vegetables and let them marinate for 30 to 60 minutes.

Preheat BBQ. On an oiled grill, cook turkey fillets on direct heat at 400 F (200 C) for 15 minutes. Turn halfway through cooking. Cook on indirect heat for an additional 5 minutes, or until a meat thermometer inserted in the thickest part of the turkey reads 165 F (74 C).

Cook vegetables (generally around 10 minutes).

Serve turkey breast fillets with the grilled veggies salad and the burrata. Garnish with basil leaves.