Turkey breast fingers with avocado dip
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
For the turkey
- 1 Oatibix or Weetabix
- 15g finely grated parmesan
- ½ tsp dried thyme
- ½ tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 344g pack turkey breast, cut into thick strips
- 1 large egg, beaten
For the dip
- 210g can butter bean, drained
- 1 small avocado, stoned and peeled
- 4 spring onions, trimmed and chopped
- zest and juice 1 lime
- cherry tomatoes, pomegranate seeds and salad leaves, to serve
Method
- STEP 1
Heat oven to 220C/200C fan/gas 7. Crumble the cereal into a shallow bowl, then stir in the Parmesan, herbs and spices with a little seasoning. Dip the turkey into the egg, then coat with the spice mixture and lay on a baking tray, spaced apart. Bake for 12 mins.
- STEP 2
Meanwhile, put the beans, avocado, onions, lime zest and juice in a bowl with seasoning and blitz with a hand blender until smooth. Serve with the hot or cold turkey, with cherry tomatoes, pomegranate and salad leaves on the side.
