Turkey larb 30 MINUTES | SERVES 4 | EASY | LC GF basmati rice
2 tbsp vegetable oil
1 tbsp turkey breast mince 500g limes 2, juiced fish sauce
2 tbsp palm sugar or light brown sugar
1 tbsp shallot 1, finely sliced dried chilli flakes
1-2 tsp coriander a small bunch, finely chopped, plus leaves to garnish mint a small bunch, finely chopped, plus leaves to garnish TO SERVE Little Gem lettuces 3-4, leaves separated spring onions 2, finely sliced cucumber Ω, seeds removed and sliced into thin batons red chilli 1, cut into thin strips
• Heat a frying pan over a medium heat and toast the rice for 8-10 minutes or until browned. Tip into a mortar. Once cool, grind to a powder with the pestle.
• Wipe out the frying pan and heat the vegetable oil over a high heat. Add the turkey mince, breaking it up with a spoon, and cook for 6-8 minutes until all of the water has evaporated.
• In a bowl, mix together the lime juice, fish sauce, palm sugar, shallot and chilli flakes. Tip in the turkey mince and stir well. Marinate for 10 minutes before adding the chopped coriander and mint.
• Serve with the lettuce leaves, spring onions, cucumber, red chilli, toasted ground rice and extra herbs to garnish. PER SERVING 217 KCALS | FAT 4G | SATURATES 0.6G CARBS 12.1G | SUGARS 5.3G | FIBRE 0.7G PROTEIN 32.7G | SALT 1.7G