Heat oven to 200C/180C fan/gas 6 and
bring a pan of water to the boil. Mix most
of the lemon zest with the lemon juice,
oil, garlic and seasoning. Set aside
two-thirds, then mix the oregano into the
rest. Pour this over the turkey steaks on
a plate and turn them to coat.
Fry the turkey steaks in a non-stick
frying pan for 1-2 mins on each side to
brown, then transfer to a roasting tin.
Scatter the tomatoes around, then roast
in the oven for 4-8 mins, depending on
the thickness of the turkey, until the
steaks are just cooked through.
Meanwhile, cook the beans in the
boiling water for 4-5 mins until tender.
Tip a ladle of the cooking water into
a food processor, then drain the beans
and tip into the processor with the
reserved lemon dressing. Whizz to a
mash, then divide between 4 plates and
top with a turkey steak, scattering over
remaining lemon zest. Shake the tin so
the tomatoes roll around in the cooking
juices, then serve with the turkey.