Recipes
Harissa turkey with Greek style salad
Using lean turkey steaks and olive oil means you can keep meat-eaters happy – while keeping saturated fat levels low.
Using lean turkey steaks and olive oil means you can keep meat-eaters happy – while keeping saturated fat levels low.
(2 votes)
Cook: 40 Mins
Serves: 4
Price: 92p per serving
Nutritional Information
Each 395g serving contains
Energy
1936kj
462kcal
1936kj
462kcal
23%
Fat
15g
15g
Med
21%
21%
Saturates
2.4g
2.4g
Low
12%
12%
Sugars
8.3g
8.3g
Low
9%
9%
Salt
1.19g
1.19g
Low
20%
20%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
490kj/117kcal
Typical energy values per 100g:
490kj/117kcal
Ingredients
4 level tsp Chosen by you Harissa Paste
4 tbsp olive oil
480g pack Butcher’s Selection Turkey Breast Steaks
1/4 cucumber
4 tomatoes
1 yellow pepper
1 small red onion
12 black olives
1 tbsp cider vinegar
4 Chosen by you Wholemeal Pittas, to serve
Method
1
Mix the harissa paste with 1 tbsp of the oil and spread over both sides of each turkey steak. Arrange in a single layer in an ovenproof dish. Set aside at room temperature for 15 minutes to flavour the meat.
2
To make the salad, quarter the cucumber lengthways, then cut into chunks. Cut the tomatoes into wedges. De-seed the pepper and cut into bite-sized pieces. Finely slice the onion. Put all the salad ingredients in a bowl along with the olives.
3
Whisk together the rest of the olive oil and the vinegar. Season, add to the salad and toss to coat.
4
Pre-heat the grill to medium. Cook the turkey steaks for about 15 minutes, turning occasionally, until cooked through.
5
Sprinkle a few drops of water over the pittas, then grill for 1 minute, until warm and slightly crisp. Serve with the turkey and salad.