Quick Indian spice rubbed turkey steaks with brown rice salad
5
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Turkey should not only be saved for the festive season and this dish brings a new flavour to a classic cut of meat. As the turkey cooks in the spices, it becomes tender and is made complete with this rice, onion and pea salad.
Ingredients
Skinless turkey breast
450 g, (buy 500g), fat trimmed
Ground cumin
1 tbs, seeds
Garam masala
2 tsp
Brown onion
2 medium, sliced
Cardamom
6 whole, green, pods, split
Brown rice microwave packet
340 g
Carrot(s)
1 large, coarsely grated
Zucchini
1 medium, coarsely grated
Frozen green peas
1 cup(s), (150g)
Fresh coriander
1 cup(s), plus extra to serve
Mixed salad leaves
100 g
Lebanese cucumber
1 medium, sliced
Red radish
2 large, sliced
Cherry tomatoes
1 individual, yellow, halved
Balsamic dressing
2 tsp
Lemon(s)
1 medium, cut into wedges
Instructions
1
Cut each turkey breast in half horizontally. Combine half the cumin and half the garam masala in a small bowl. Sprinkle over turkey and season.
2
Heat a large frying pan over medium-high heat and lightly spray with oil. Cook onion, stirring, for 5-6 minutes or until softened and browned. Add cardamom and remaining cumin and garam masala and cook, stirring, for 1 minute or until fragrant. Add rice, carrot, zucchini and peas. Cook, stirring, for 2 minutes or until vegetables soften. Stir through coriander.
3
Heat a large frying pan over medium heat. Lightly spray turkey with oil and cook for 2 minutes on each side or until golden and cooked through. Serve with rice salad and extra coriander.
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