Turkey breast fingers with avocado dip
Serves 2
Prep 10 mins
Cook 12 mins
£ 3.29 a portion
446 kcals, 17g fat, 5g sat. fat, 2g sugar
1 Oatibix or Weetabix
15g finely grated Parmesan
½ tsp each dried thyme and oregano
1 tsp each smoked paprika and ground coriander
344g pack turkey breast, cut into strips
1 large egg, beaten
FOR THE DIP
210g can butter beans, drained
1 avocado, stoned & peeled
4 spring onions, trimmed & chopped zest and juice
1 lime cherry tomatoes, pomegranate seeds and salad leaves, to serve
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 seasoning. Dip the turkey into the egg, then coat with the spice mix. Lay on a baking tray, spaced apart. Bake for 12 mins.
2 Meanwhile, put the beans, avocado, onions, zest and juice in a bowl with seasoning and blitz with until smooth. Serve with the turkey, tomatoes, pomegranate and salad.