Punjabi-Style Turkey Breast with Sticky Rice and Swiss Chard

Punjabi-inspired comfort food: tender turkey breast paired with swiss chard, red cabbage and dandelion greens and sticky rice, finished with lemongrass and a hit of fenugreek seed and dried dill weed. 1. Pat the turkey breast dry and season with salt, fenugreek seed and dried dill weed. 2. Heat avocado oil in a heavy pan and roast the turkey breast until it develops a deep golden crust, about 17 minutes. 3. Add swiss chard, red cabbage and dandelion greens to the pan and cook until just tender, stirring in lemongrass for fragrance. 4. Cook the sticky rice separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of cocktail sauce and a scattering of cream cheese before serving hot.