- 3 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 aubergine, cut into 3cm cubes
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 2 large garlic cloves, crushed
- ¼ tsp chilli flakes
- 400g can chopped tomatoes
- 70g black olives, pitted and sliced
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 1 lemon, zested
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 4 turkey escalopes
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 250g giant couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- ½ small bunch basil, chopped, plus some extra torn leaves to serve
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 20g parmesan, shaved, to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Heat 2 tbsp of the oil in a saucepan over a medium heat. Fry the onion and aubergine for 15-20 mins, or until softened. Add the garlic and chilli flakes and cook for 1 min more. Tip in the tomatoes and olives and cook for another 10 mins.
Meanwhile, heat the grill high. Mix the remaining oil and the lemon zest together, then rub on both sides of the turkey escalopes. Put the escalopes on a baking sheet and grill for 5-6 mins on each side serving until cooked through.
Cook the couscous following pack instructions, then drain and stir through the tomato sauce along with the basil. Slice the escalopes and serve with the couscous, parmesan and extra basil leaves.