Turkey tabbouleh
Turkey tabbouleh
Turkey breast packs plenty of lean protein. Serve in a wholegrain bulghar wheat salad with fresh mint and parsley, tomatoes, cucumber and onion
- Serves 2
- Easy
Ingredients
- 2 tbsp 0% fat Greek yogurt
- 1 garlic clove, crushed
- ½ tsp smoked paprika
- juice ½ lemon
- 175g diced turkey breast
- 50g wholegrain bulghar wheat
- 1 small red onion, finely chopped
- 2 tomatoes, chopped
- small chunk of cucumber, diced
- 2 tbsp chopped parsley
- 2 tbsp chopped mint
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).
Method
-
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.
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