- 4 carrots, peeled and cut into thin batons
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 3 red onions 2½ cut into chunky wedges (roots intact) and ½ grated
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 200g quinoa
Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…
- 2 tsp coriander seed
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- 2 tsp cumin seed
- 400g turkey mince
- 25g fresh wholemeal breadcrumb
- 3 garlic cloves, crushed
- 4 tbsp 0% fat Greek yogurt
- few dashes of Tabasco sauce
- 1 pomegranate, deseeded over a bowl to catch the juices
Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…
- 2 oranges, segmented
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- large pack parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat oven to 220C/200C fan/gas 7. Tip the carrots and onion wedges into a roasting tin. Toss in 1 tbsp olive oil, season and roast, stirring once, for 30 mins or so until tender.
Meanwhile, cook the quinoa following pack instructions, drain and put to one side. Heat a large, non-stick frying pan and toast the seeds for 1-2 mins until aromatic. Pop into a pestle and mortar and grind before tipping into a large bowl. Add the turkey, grated onion, breadcrumbs, most of the garlic and seasoning, then mix. Shape into 12 small patties. Heat the remaining oil in the same pan and fry the patties for 3-4 mins on each side until browned and cooked through.
In a small bowl, mix the yogurt, remaining garlic, Tabasco, 1 tbsp of water and seasoning. Toss together the drained quinoa, pomegranate seeds and juice, orange segments, parsley and roasted veg and some seasoning. Serve with the patties and spiced yogurt.