The Scottish Mail on Sunday
Turkey, Sweetcorn & Avocado Griddle Mix
You need a griddle pan for this dish – and yes, you can cook avocado. It’s delicious, and a fantastic source of heart-healthy fats. Turkey is naturally low in fat and calories, making this a good dish if you are watching your waistline.
Preheat the oven to 200C/ fan 180C/gas mark 6. In a
large bowl, toss 600g sweet potatoes, cut into wedges,
with 1 tbsp olive oil, a sprinkle of celery salt, garlic powder and pinch of smoked paprika. Pour out on to a large shallow baking tray and roast for 30 mins, tossing halfway. Meanwhile, make the dressing: mix 5 tbsp Greek yogurt with the zest and juice of ½ a lime – set aside the other half a lime for later and add 1 tsp Tabasco sauce, and 1 tbsp water. Pop in the fridge. Next, heat a griddle pan over a high heat. Put 1 tbsp olive oil in a bowl and then
add a bunch of spring onions, trimmed and halved lengthways and 1 corn on the cob. Rub the oil all over them, and season well. Griddle these for 3-4 mins, until charred. Then slice the corn kernels off the cob and set aside with the onions. Now, griddle 1 firm but ripe avocado, cut into 1cm slices for a minute on each side, turning carefully; set aside and squeeze over the remaining juice of ½ a lime to stop discolouring.
Finally, pop 440g turkey breast steaks, cut into strips, in the bowl with the remaining oil and 1 jalapeno chilli, finely sliced. Griddle for 3-4 mins on each side. To build the salad, put a 130g bag watercress, rocket and spinach salad on a large platter. Top with the sweet potato wedges, salad onions, sweetcorn, avocado, turkey and jalapeno. Drizzle over the dressing and serve.