Recipe: Char-Grilled Lemon Spiced Turkey with Warm Pomegranate Burglar

Try this Middle Eastern inspired meal that packs a flavour punch with fresh and seasonal herbs, lean meats and healthy grains. One of the key elements of this dish is the cous cous, a lighter alternative to pasta but with the ability to still keep you full all day. This dish is one of our favourites and can be reinvented by replacing the main protein with a meat or fish of your choice.

Serves: 2 people

lemon_spiced_turkey_pommegranate_bulgar_051elements

What you will need for the dish:

2 x turkey escalope

1 x lemon

2g of ras el hanout

0.5g of Sumac

80g of wholemeal couscous

12g of pomegranate seeds

12g of red onion

12g of preserved lemons

6g parsley

6g of mint

6g of pure lemon

10ml of pomegranate molasses

10ml of olive oil

70g of Tahini yoghurt

1 pinch of salt

1 pinch of pepper

 

What you will need for the dressing:

 

60ml plain low-fat yoghurt

15g Tahini Light spread

0.5ml lemon juice

1 pinch of salt

 

 

Method – the dressing:

  • Mix the yoghurt, tahini, lemon juice and salt together.
  • Place into a suitable container and store in the fridge until needed.


Method:

  • Place the wholemeal cous cous in a suitable tray and mix in the pomace oil. Boil the water and then mix in with the cous cous and stir well, leave to stand for an hour then when the cous cous has softened break it up with a fork.
  • Peel and finely dice the red onion.
  • Drain the preserved lemons and cut into small dice.
  • Wash the mint and parsley, then chop the parsley (including stalks). Pick the mint and finely slice.
  • Remove the seeds from the pomegranate. Then mix this in with the cous cous along with the lemon juice, chopped herbs, Molasses (keep a little back to garnish), preserved lemon and keep to one side.
  • Pre-heat a char-grill pan and seal the turkey escallops on it, then place the escallops on a tray and finish in the oven for 6 – 7 minutes until a core temperature of 75c has been achieved.
  • Place the tabbouleh on the bottom of the dish and then top with the turkey escalope. Finally, spoon the tahini yoghurt on top, garnish with mint and serve.

 

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