Instructions

Cut the turkey breast into 2cm chunks. Into a bowl, marinate the turkey chunks with the soy and fish sauce adding the chilli, peppers and courgettes. Stir and set aside for 1 hour

Meanwhile, start the pine nut crust by placing the breadcrumbs, pine nuts and parmesan into a food processor. Blitz until fine

Melt the butter in a pan and mix in the breadcrumbs

For the kebabs, onto long bamboo or metal skewers, place the turkey, courgettes, and red peppers

Onto a high heat, place a large griddle pan. You can also use your barbecue set to the maximum heat for this step. If using the pan add a little oil beforehand. Sear the kebabs on each side until dark golden brown in colour and slightly charred

Remove the kebabs from the pan and cover evenly with the breadcrumb mixture. Set to one side, as these will be cooked again in the oven just before serving

Combine all the ingredients into a saucepan and bring to the boil to start the sauce. Once boiling, remove from the heat and set aside to infuse. Strain into a container and add the lethicin. Blitz with a hand blender till foamy before serving

Over a high heat bring to boil the chicken stock and bulgur. Lower the heat, cover and leave to simmer for 20 minutes, or until the bulgur is tender and has absorbed all the stock

Remove from the heat and set aside uncovered, until the stock is absorbed

Into a bowl, whisk together the lemon juice, coriander, oil and salt

Combine the cucumber, spring onions, bulgur, chickpeas and tomatoes into a serving bowl. Drizzle with the lemon juice dressing and mix till the ingredients are coated evenly. Sprinkle with pine nuts and feta

Set the oven to 200?C/gas mark 6. Place the kebabs into the oven until they begin to brown

To serve, spoon the bulgur mix into rings onto plates, arranging the kebab next to each ring. Garnish with chopped chives and coriander cress finishing with the foam

Recipe courtesy of www.greatbritishchefs.com