- 4 x 150g British turkey breast steaks
- 4 tbsp any oil
- Salt and pepper
- 2 small red onions, finely chopped
- 4 cloves garlic, chopped
- 1 tbsp harissa paste
- 4 tbsp chopped fresh coriander
- 2 medium ripe tomatoes, chopped
- Rocket, to serve
Heat 2 tbsp of the oil in a non-stick frying pan. Season the turkey slices with salt and pepper, add to the pan and lightly brown the turkey on both sides until it’s just cooked through. Transfer to a plate and keep warm.
Heat the remaining oil in the pan. Add the onions, garlic and harissa paste and cook for 5-6 minutes to soften slightly.
Remove from the heat and add the coriander and tomatoes and season well.
Place the turkey into 4 bowls, top with the harissa mixture and serve with a little rocket.
Copyright Phil Vickery