- 2 tbsp 0% fat Greek yogurt
- 1 garlic clove, crushed
- ½ tsp smoked paprika
- juice ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 175g diced turkey breast
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
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- small chunk of cucumber, diced
- 2 tbsp chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 2 tbsp chopped mint
There are several types of mint, each with its own subtle difference in flavour and appearance.…
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.
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.
Make your turkey tabbouleh differently
Follow the recipe above, but omit the turkey and add 100g smoked tofu pieces, fried first in a little rapeseed oil. (Nutrition per serving: 193 kcals, protein 13g, carbs 26g, fat 4g, sat fat 1g, fibre 3g, sugar 6g, salt 0.2g).