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Photo of Quick Indian spice rubbed turkey steaks with brown rice salad by WW

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
Moderate
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.

Notes

SERVING SUGGESTION: Salad of 100g mixed salad leaves, 1 Lebanese cucumber sliced, 2 radishes, sliced, and 100g yellow grape tomatoes halved, drizzled with 1 tablespoon white balsamic vinegar and served with lemon wedges.

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