Cut the cherry tomatoes in half and sprinkle them with the sugar, a pinch of salt, olive oil and the fresh herbs. Leave to marinate for 6 hours, then drain away the liquid and place the tomatoes on oven paper. Bake for at least 2 hours at 110°, until the tomatoes have dried out but are still moist. Soften and stew the Swiss chard (cleaned and washed thoroughly) in a little oil, adding the pine-nuts and the sultanas. Season with salt to taste and cover to keep them warm.

Spread the slices of turkey on a chopping board and place two leaves of sage on top. Season with salt and roll up the slices, then wrap the rolls in two slices of flat pancetta and fix with a toothpick. Cook in the oven at 180° or in a pan (browning them first and then placing a lid on the pan) for 10 minutes. If necessary, add a tbsp. of white wine or stock.

Place the stewed Swiss chard in the centre of the dish and place the two turkey rolls on top with the candied tomatoes around them.