
Nutrition and extra info
Nutrition:
- kcal357
- fat12g
- saturates2g
- carbs16g
- sugars7g
- fibre12g
- protein48g
- salt0.22g
Ingredients
- zest 2 lemons, juice from 1 ½
Lemon
le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 3 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 garlic cloves, crushed
- 2 tsp chopped fresh oregano, or 1 tsp dried
Oregano
or-ee-gar-noClosely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 4 thick turkey steaks
Turkey
terk-eeThe traditional Christmas bird, turkey is good to eat all year round though is only readily…
- 250g punnet cherry or small plum tomatoes, some halved, some left whole
Tomato
toe-mart-ohA member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 750g bag frozen broad bean
Broad bean
braw-d be-enA member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…
Method
Heat oven to 200C/180C fan/gas 6 and bring a pan of water to the boil. Mix most of the lemon zest with the lemon juice, oil, garlic and seasoning. Set aside two-thirds, then mix the oregano into the rest. Pour this over the turkey steaks on a plate and turn them to coat.
Fry the turkey steaks in a non-stick frying pan for 1-2 mins on each side to brown, then transfer to a roasting tin. Scatter the tomatoes around, then roast in the oven for 4-8 mins, depending on the thickness of the turkey, until the steaks are just cooked through.
Meanwhile, cook the beans in the boiling water for 4-5 mins until tender. Tip a ladle of the cooking water into a food processor, then drain the beans and tip into the processor with the reserved lemon dressing. Whizz to a mash, then divide between 4 plates and top with a turkey steak, scattering over remaining lemon zest. Shake the tin so the tomatoes roll around in the cooking juices, then serve with the turkey.
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