Cajun turkey salad
Calorie controlled cooking spray
Turkey Steak, raw
Sweet piquante peppers
10 g, from a jar packed in brine, torn into pieces
2 large, quarted
Lemon Juice, Fresh
- Heat the char-grill pan or grill. Meanwhile, slice the courgette at a steep angle to give long, thin slices. Spray them with the cooking spray and cook in batches in the char-grill pan or under the grill, until tender. Set aside.
- Spray the turkey steaks with the cooking spray; sprinkle both sides with the Cajun seasoning and char-grill or grill for 3-4 minutes on each side.
- While the turkey is cooking, arrange the salad leaves on a serving platter with red peppers, tomatoes and chargrilled courgettes.
- When the turkey steaks are cooked, transfer them to a chopping board and let them rest for 2 minutes. Then slice them into thin strips and arrange on top of the salad. Squeeze the lime or lemon juice over, season with ground pepper, then serve.