Turkey tabbouleh

Turkey tabbouleh

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(3 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Serves 2
Turkey breast packs plenty of lean protein. Serve in a wholegrain bulghar wheat salad with fresh mint and parsley, tomatoes, cucumber and onion

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal224
  • fat2g
  • saturates0g
  • carbs24g
  • sugars5g
  • fibre2g
  • protein27g
  • salt0.2g
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Ingredients

  • 2 tbsp 0% fat Greek yogurt
  • 1 garlic clove, crushed
  • ½ tsp smoked paprika
  • juice ½ lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 175g diced turkey breast

    Turkey

    terk-ee

    The traditional Christmas bird, turkey is good to eat all year round though is only readily…

  • 50g wholegrain bulghar wheat
  • 1 small red onion, finely chopped
  • 2 tomato, chopped

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • small chunk of cucumber, diced
  • 2 tbsp chopped parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 tbsp chopped mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

Method

  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.

  2. Meanwhile, cook the bulghar 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 bulghar salad. Will keep in the fridge for 2 days.

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Comments (1)

lucytwinkle's picture

Lovely easy lunch, have made it with chicken as well.

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