1. Start by wrapping the turkey escalopes in cling film. Leave them to rest while you chop the spring onion into small pieces. Next, cook the green beans to al dente, drain and add the chopped spring onion. Meanwhile, chop the parsley, basil and garlic.
2. Spread the chopped herb mix on the turkey escalopes, season with salt and pepper and place half a slice of goats cheese, the spring onions and a few green beans on top. Roll up the turkey escalopes and tie them together with kitchen string.
3. Next heat the olive oil and Sunflower oil in a pan. Fry the turkey rolls on all sides, deglaze with water until it almost evaporates. Cover the pan to keep the turkey rolls warm until serving.
4. For the polenta: boil the Alpro Soya Unsweetened Wholebean with 250ml of water. Pour the uncooked polenta slowly into the boiling water while stirring. Reduce the heat and let the polenta cook for about 20 minutes while stirring. As soon as the polenta thickens to a smooth mixture, add 100ml Alpro Soya Cuisine and season with salt and pepper. Add the remaining Alpro Soya Cuisine to the turkey rolls along with four tablespoons of pesto. Serve the turkey rolls with extra green beans, polenta and pesto.