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Turkey breast fingers with avocado dip

A balanced supper of lean turkey nuggets coated in a crisp herb crust with creamy butter bean, lime and avocado dip

  • Prep: 10 mins
    Cook: 12 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 446
  • Carbohydrates 18
  • Saturated Fat 5
  • Sugar 2
  • Protein 55
  • Fat 17
  • Fibre 7
  • Salt 0.5

Nutrition per serving

  • Calories 446
  • Carbohydrates 18
  • Saturated Fat 5
  • Sugar 2
  • Protein 55
  • Fat 17
  • Fibre 7
  • Salt 0.5

Ingredients

  • 1 Oatibix or Weetabix
  • 15g finely grated Parmesan
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 344g pack turkey breast, cut into thick strips
  • 1 large egg, beaten
  • 210g can butter beans, drained
  • 1 small avocado, stoned and peeled
  • 4 spring onions, trimmed and chopped
  • zest and juice 1 lime
  • cherry tomatoes, pomegranate seeds and salad leaves, to serve

Method

  1. Heat oven to 220C/200C fan/gas 7. Crumble the cereal into a shallow bowl, then stir in the Parmesan, herbs and spices with a little seasoning. Dip the turkey into the egg, then coat with the spice mixture and lay on a baking tray, spaced apart. Bake for 12 mins.

  2. Meanwhile, put the beans, avocado, onions, lime zest and juice in a bowl with seasoning and blitz with a hand blender until smooth. Serve with the hot or cold turkey, with cherry tomatoes, pomegranate and salad leaves on the side.

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