Turkey tabbouleh
Serves 2
Easy
Prep:
Cook:
Turkey breast packs plenty of lean protein. Serve in a wholegrain bulgur wheat salad with fresh mint and parsley, tomatoes, cucumber and onion
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- 2 tbsp 0% fat Greek yogurt
- 1 garlic clovecrushed
- ½ tsp smoked paprika
- juice ½ lemon
- 175g diced turkeybreast
- 50g wholegrain bulgur wheat
- 1 small red onionfinely chopped
- 2 tomatoeschopped
- small chunk of cucumberdiced
- 2 tbsp chopped parsley
- 2 tbsp chopped mint
Nutrition: per serving
- kcal224low
- fat2glow
- saturates0g
- carbs24g
- sugars5g
- fibre2g
- protein27g
- salt0.2g
Method
step 1
Heat the grill and line a baking tray with foil. Mix the yogurt, garlic, paprika and a squeeze of lemon, then stir in the turkey. Arrange on the tray.
step 2
Meanwhile, cook the bulgur following pack instructions, then add all the remaining ingredients, including the rest of the lemon juice. Grill the turkey for 5-8 mins, then serve hot or cold with the bulgur salad. Will keep in the fridge for 2 days.
