Tur­key larb

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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

high pro­tein

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