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Chargrilled turkey with quinoa tabbouleh & tahini dressing

Chargrilled turkey with quinoa tabbouleh & tahini dressing

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A star rating of 4 out of 5.17 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This superhealthy supper is packed full of vibrant and fresh ingredients

  • Healthy
Nutrition:
HighlightNutrientUnit
kcal401
fat11g
saturates2g
carbs31g
sugars6g
fibre1g
protein46g
low insalt0.24g
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Ingredients

For the tahini dressing

Method

  • STEP 1

    Tip the quinoa into a saucepan and pour over 600ml water. Cover with a lid and bring to the boil. Turn down and simmer until the water has evaporated (just as you’d cook rice) – about 20 mins. Take off the lid and leave to cool while you prepare the turkey and salad.

  • STEP 2

    Tip the cucumber, tomatoes, spring onions and herbs into a large mixing bowl. Pour over 1 tbsp olive oil and lemon juice, season well and mix everything together.

  • STEP 3

    Heat a griddle pan and, when smoking hot, rub the turkey steaks with 1 tsp olive oil. Cook for about 5 mins on each side, depending on thickness. Stir together all the dressing ingredients along with 3 tbsp water. Toss the quinoa together with the salad and arrange on plates. Cut the turkey into thick slices, pile up on the quinoa and drizzle over the dressing.

RECIPE TIPS
TAHINI

Tahini, a paste made from ground sesame seeds, is often used in Middle Eastern cooking. You'll find it in specialist shops and larger supermarkets.

Goes well with

Recipe from Good Food magazine, November 2009

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Overall rating

A star rating of 4 out of 5.17 ratings
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