Seasoned British Turkey on Focaccia with Roasted Vegetables

This seasoned British turkey on focaccia with roasted vegetables makes a tasty and filling lunch.

Serves: 4 people

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Prep Time: 15 mins

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Cooking Time: 21 mins

Nutritional values per portion
Energy: 542 Kcals
Protein: 35.8 g
Total Fat: 21.7 g
Saturated Fat: 4.2 g
Carbs: 50.8 g
Sugars: 9.2 g
Salt: 1.5 g
Fibre: 2 g

Recipe Category

Ingredients

  • 4 x 100g / 4oz turkey quick cook steaks
  • 2 garlic cloves, peeled and crushed
  • 3 tbsp freshly chopped basil
  • 1 tbsp grated lemon rind
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper
  • 1-2 tbsp olive oil
  • 1 small red and yellow pepper, deseeded and sliced
  • 1 red onion, peeled and cut into wedges
  • 1 small courgette, trimmed and cut into strips
  • 1 tbsp balsamic vinegar
  • Few salad leaves
  • Fresh basil sprigs to garnish
  • Olive oil to drizzle
  • 4 large wedges focaccia bread

Instructions

Wipe the turkey steaks and reserve. Place the garlic, basil and lemon rind in a food processor and blend for 1 minute. With the motor still running slowly add the lemon juice and olive oil until a paste is formed.

Add seasoning to taste. (Or pound the garlic, basil and lemon rind in a mortar, gradually blend in the lemon juice and oil until a paste is formed). Brush over the turkey steaks and leave, lightly covered in the fridge for 30 minutes.

Heat the oil in a frying pan and cook the vegetables over a moderately high heat for 12-15 minutes or until cooked and the skins have charred slightly. Stir occasionally in the balsamic vinegar.

While the vegetables are cooking, heat a griddle pan or non stick frying pan until moderately hot. Drain the turkey steaks, add to the pan and cook for 2-3 minutes each side or until thoroughly cooked. Remove from the pan and cut in half.

Lightly toast the focaccia wedges then arrange a few salad leaves on the base of each wedge. Add a few of the cooked vegetables then place the sliced cooked turkey steaks on top, place the lid in position, drizzle with a little olive oil.

Garnish with the basil leaves and serve, handing the remaining vegetables separately.

Nutritional values per portion
Energy: 542 Kcals
Protein: 35.8 g
Total Fat: 21.7 g
Saturated Fat: 4.2 g
Carbs: 50.8 g
Sugars: 9.2 g
Salt: 1.5 g
Fibre: 2 g

Recipe Category

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