With a sharp knife, separate the turkey breast to create a large steak. Carefully pound with a mallet and season with Vegeta blend and black pepper. To start making the roll, arrange sliced ham topped with briefly cooked leaves of Swiss chard and cooked and sliced carrots along that side where you start to roll. Top with half of the butter, cubed, and roll up. Spread the remaining butter on the rolled turkey breast, wrap with tin foil, transfer to a baking pan and add a little water before popping into the oven preheated to 200 °C / gas mark 6. Bake for about 40 minutes.
Meanwhile, wash and peel the potatoes, cut them into wedges and add to a pot of boiling salted water. When the potatoes are half done, add the cabbage, trimmed and cut in quarters, and continue cooking until done. Drain the cooking water, add finely minced garlic to the vegetables, season with salt and pepper and add olive oil. Stir with a wooden spoon to mash.
Slice the turkey roll, arrange slices on a serving platter, drizzle over with baking juices (remaining on the foil after you have unwrapped the roll) and serve with potato and cabbage mash.
Cover the turkey breast with transparent foil before pounding it with a mallet to get an evenly thick steak without breaking the meat and to keep your countertop clean. Baked turkey breast contains only 1% fat and is therefore a recommended protein source for children and the sick. Turkey is high protein (21-22%), lean and easily digested meat suitable for elderly people.