zest 1 lemon, plus lemon wedges to serve (optional)
small handful parsley, chopped
450g turkey breast steaks
2 tbsp sunflower oil
4 vines cherry tomatoes
350g broccoli, cut into small florets
400g can butter beans, drained
4 tbsp pesto
Heat oven to 180C/
160C fan/gas 4. Put the
flour into a wide, shallow bowl
with a little seasoning. Whisk
the egg in a second shallow
bowl with 1 tbsp water. Add the
breadcrumbs, lemon zest and
parsley to a third shallow bowl.
Get the kids to dip each turkey steak
into the flour, shaking off any excess,
then into the egg, and finally into the
breadcrumbs – press the crumbs into
the turkey to make sure they really stick.
Put the steaks on a large baking tray,
drizzle with oil and bake for 20 mins.
Add the cherry tomatoes to the tray
and bake for a further 5 mins.
Meanwhile, boil a pan of water, then
add the broccoli and cook for 5 mins.
Add the butter beans and cook for 2 mins
more until broccoli is really tender. Drain
well and leave to steam-dry for 1-2 mins.
Tip back into the pan, add the pesto and
get the kids to mash everything up with
a potato masher. Divide the turkey smash
and tomatoes between plates – adding
lemon wedges for those who want to
squeeze some over.