The Scottish Mail on Sunday

Turkey, Sweet­corn & Av­o­cado Grid­dle Mix

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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.

Serves 4

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.

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