Spiced Turkey With Bulghar & Pomegranate Salad
Tender, flavorful turkey meets a refreshing herb-infused salad in this vibrant dish. The succulent turkey is marinated in zesty lemon, aromatic herbs, and spicy harissa before being oven-baked to perfection. Alongside, a light and colorful salad composed of bulgur (or quinoa), juicy tomatoes, crisp cucumber, and sweet pomegranate seeds awaits. This recipe marries the bold and the fresh, resulting in a harmonious and satisfying meal.
— Constant Cookbook
Ingredients
- 2 tbsp each chopped dill, parsley and mint
- zest and juice 1 lemon
- 1 tbsp harissa paste
- 500g/1lb 2oz turkey breast fillets
- 2 tbsp white wine or water
- 250g pack bulghar wheat or a mix- we used quinoa and bulghar mix)
- 2 tomatoes , chopped
- ½ cucumber , diced
- 100g pack pomegranate seeds
Instructions
- Heat oven to 200C/180C fan/gas 6. Mix together half the herbs, half the lemon zest and juice, and all the harissa with some seasoning. Rub the turkey in the marinade and leave for 5 mins (or up to 24 hrs in the fridge).
- Lay out a large sheet of foil. Put the turkey and marinade, and wine or water, on top, then cover with another layer of foil, fold and crimp the edges to seal. Transfer the parcel to a tray, then bake for 30 mins until cooked through.
- Meanwhile, make the salad. Cook the bulgur following pack instructions. Drain, then mix with the remaining herbs, lemon zest and juice, plus the tomatoes, cucumber and pomegranate seeds. Slice the turkey and serve on top of the salad with the foil parcel juices poured on top.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 304 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 23 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 41 grams protein
- Sodium Content: 0.7 milligram of sodium
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