Meals and Courses

  • 2 tablespoons sunflower oil
  • 2 tablespoons lemon juice
  • 1 teaspoon paprika
  • 3 tablespoons chopped flat leaf parsley, plus extra to garnish
  • 400 g (13 oz) turkey breast, diced
  • salt and pepper
  • 400 ml (14 fl oz) chicken stock
  • 250 g (8 oz) bulgar wheat
  • 410 g (13½ oz) can green lentils, rinsed and drained
  • ½ cucumber
  • 10 cherry tomatoes
  • 20 g (¾ oz) mint, chopped
  • lemon wedges, to garnish
  • 4 tablespoons hummus
  • 1 tablespoon lemon juice

Presoak 8 wooden skewers in warm water. Mix together the oil, lemon juice, paprika and parsley, and season to taste. Add the turkey and turn to coat thoroughly. Set aside for at least 20 minutes.

Drain the turkey (discard any marinade) and thread the pieces on to the skewers. Cook under a preheated hot grill, turning once or twice, for 10 minutes or until cooked through.

Meanwhile, bring the stock to the boil and cook the bulgar wheat according to the instructions on the packet. Drain and spread out to cool. Stir in the green lentils, cucumber, tomatoes and mint.

Make the dressing by combining the hummus with the lemon juice and 1 tablespoon water.

Serve the turkey skewers with the bulgar wheat salad, garnished with lemon wedges and flat leaf parsley. Offer the dressing separately.

Like This? Try These
More on Food