Turkey breast packs plenty of lean protein. Serve in a wholegrain bulgur wheat salad with fresh mint and parsley, tomatoes, cucumber and onion
- Serves 2
Nutrition per serving
- 2 tbsp 0% fat Greek yogurt
- 1 garlic clove, crushed
- ½ tsp smoked paprika
- juice ½ lemon
- 175g diced turkey breast
- 50g wholegrain bulghar wheat
- 1 small red onion, finely chopped
- 2 tomatoes, chopped
- small chunk of cucumber, diced
- 2 tbsp chopped parsley
- 2 tbsp chopped mint
TipMake your turkey tabbouleh differently
Follow the recipe above, but omit the turkey and add 100g smoked tofu pieces, fried first in a little rapeseed oil. (Nutrition per serving: 193 kcals, protein 13g, carbs 26g, fat 4g, sat fat 1g, fibre 3g, sugar 6g, salt 0.2g).
Heat the grill and line a baking tray with foil. Mix the yogurt, garlic, paprika and a squeeze of lemon, then stir in the turkey. Arrange on the tray.
Meanwhile, cook the bulghar following pack instructions, then add all the remaining ingredients, including the rest of the lemon juice. Grill the turkey for 5-8 mins, then serve hot or cold with the bulghar salad. Will keep in the fridge for 2 days.