Special Diet

Piri-Piri Spiced Turkey Fillets and Hummus

cook 30 mins
  • 450 g (14 1/2 oz) turkey breast fillets, cut into strips
  • 400 g (13 oz) can chickpeas, drained
  • 1 tablespoon lime juice
  • 5–6 tablespoons low-fat soured cream
  • 4 multiseed tortillas, warmed
  • lime wedges
  • salt and pepper
  • 2 tablespoons sun-dried tomato paste
  • 1 teaspoon oregano
  • 2 tablespoons red wine vinegar
  • 1 teaspoon hot smoked paprika
  • 2 garlic cloves, finely chopped
  • 2 long red chillies, finely chopped (deseed for less heat)
  • To make the piri-piri marinade, put the tomato paste, oregano, red wine vinegar, paprika, garlic and chillies in a mini chopper or the small bowl of a food processor. Season generously with salt and pepper, then blend until smooth.
  • Tip the turkey strips into a bowl and scrape over the piri-piri marinade, reserving 1 tablespoon to make the hummus. Mix all the ingredients until the turkey is well coated in the marinade, then set aside to marinate.
  • Meanwhile, place the chickpeas, lime juice and reserved piri-piri marinade in a food processor or blender and pulse briefly, adding enough soured cream to give a smooth, creamy consistency.
  • Arrange the marinated turkey strips on a foil-lined baking tray and slide under a preheated grill for 5–7 minutes, turning frequently, until cooked and lightly charred.
  • Serve the grilled turkey fillets with the hummus, warmed tortillas and lime wedges on the side.
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