Middle Eastern turkey and carrot salad
skinless turkey breast
250 g, cut into 4-5cm pieces
¾ tbs, plus extra lemon wedges to serve
2 large, cut into spirals (see notes)
¼ cup(s), leaves
½ tsp, finely chopped
1 tsp, toasted
1 medium, cut into wedges
- 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.
- Meanwhile, combine carrot, remaining juice, coriander and currants in a large bowl. Season with salt and pepper and toss to combine.
- Drizzle steaks with resting juices and sprinkle salad with almonds. Serve with lemon wedges.