Tandoori turkey with spiced cauliflower

SERVES 4 READY IN 35 MINUTES PLUS MARINATING

250g fat-free natural yoghurt 2.5cm piece fresh root ginger, peeled and grated 3 garlic cloves, crushed 1½ tsp ground cinnamon ¼ tsp ground cloves 2 tbsp curry powder (heat level to your taste) 8 lean turkey steaks or escalopes, all visible fat removed 1 large cauliflower, broken into florets low-calorie cooking spray 2 limes, halved, to serve roughly chopped fresh coriander, to serve vegetables, to serve

FOR THE APPLE RAITA 1 small red apple 300g fat-free natural yoghurt good pinch of cayenne pepper, plus extra to serve

● Mix the yoghurt, ginger, garlic, cinnamon, cloves and 1 tbsp curry powder in a bowl. Season to taste. Make slashes in the turkey steaks, lay them in a shallow dish and pour over the yoghurt mixture. Turn to coat well, making sure you get the yoghurt into the slashes. Cover and chill for 8 hours or overnight.

● Put the remaining curry powder in a bowl with 500ml water. Mix well then add the cauliflower and soak for at least 5 minutes, then drain. Scrape off and discard most of the marinade from the turkey. Spray both the turkey and cauliflower with low-calorie cooking spray and cook on a griddle pan over a medium-high heat for 15 minutes or until charred and tender, tossing the cauliflower occasionally (or cook on the barbecue over a direct medium heat).

● Meanwhile, make the raita. Core and dice the apple and stir into the yoghurt with the cayenne pepper and a little seasoning. Dust with more cayenne pepper and chill.

● Divide the turkey, cauliflower, raita and lime halves among four plates, scatter over the coriander and dust with cayenne pepper. Serve with a selection of your favourite vegetables.