Friday - - Food -

Prep time 10 mins Cook­ing time 10 mins Serves 4 400g el­bow mac­a­roni 2 tbsp olive oil 2 thick tur­key breast escalopes, diced 1 small red onion, halved and sliced 1 large cu­cum­ber, diced 250g canned sweet­corn, drained 150g crème fraîche 2 tbsp finely chopped flat-leaf pars­ley leaves 1 ro­maine let­tuce, leaves sep­a­rated 1 red speck­led let­tuce, leaves sep­a­rated Cook the mac­a­roni in a large saucepan of salted, boil­ing wa­ter un­til al dente, about 10 mins. In the mean­time, heat olive oil in a large sauté pan set over a mod­er­ate heat. Sea­son the tur­key with salt and pep­per be­fore fry­ing in the oil un­til golden and cooked through, about 7-9 mins. Drain the pasta when ready and trans­fer to a mix­ing bowl. Add the tur­key, red onion, cu­cum­ber, sweet­corn, crème fraîche, and plenty of salt and pep­per to taste, stir­ring well. Di­vide be­tween bowls and top with some chopped pars­ley. Serve with a gar­nish of let­tuce leaves on the side.

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