Middle Eastern turkey and carrot salad
0
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
Ingredients
Skinless turkey breast
250 g, cut into 4-5cm pieces
Ground sumac
1 tsp
Lemon juice
¾ tbs, plus extra lemon wedges to serve
Carrot(s)
2 large, cut into spirals (see notes)
Fresh coriander
¼ cup(s), leaves
Currants
½ tsp, finely chopped
Flaked almonds
1 tsp, toasted
Lemon(s)
1 medium, cut into wedges
Instructions
1
Preheat a chargrill or barbecue over high heat. Season turkey with salt and pepper and sprinkle with sumac. Cook for 1-2 minutes each side or until golden and cooked through. Transfer to a plate. Drizzle with 2 teaspoons juice. Loosely cover with foil and set aside for 5 minutes to rest.
2
Meanwhile, combine carrot, remaining juice, coriander and currants in a large bowl. Season with salt and pepper and toss to combine.
3
Drizzle steaks with resting juices and sprinkle salad with almonds. Serve with lemon wedges.
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