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Sunday 4 December 2016

DAVID Gillick's RECIPE OF THE WEEK: Spicey Butter Turkey Giant Couscous Salad

Ingredients

Serves 4

200g couscous (or quinoa)

30g butter

1 red chili, de-seeded and finely chopped

1 garlic clove, crushed

500g turkey fillets, sliced into strips

30g olive oil

300g vine tomatoes, roughly chopped

100g black olives

1 red onion, finely sliced

100g feta cheese, crumbled

30g mixed seeds

Small bunch of mint leaves, chopped

Half of a lemon for juice and zest

50g mixed salad leaves

Method

1. Cook the couscous/ quinoa as per the packet instructions and drain.

2. Meanwhile, mix the butter, chili and garlic into a paste.

3. Toss the sliced turkey fillets in olive oil with a pinch of salt and pepper.

4. Place turkey in a hot griddle pan and cook for 3-4 minutes each side or until cooked through.

5. Transfer cooked turkey slices to a plate, dot with the spicy butter and set aside to melt.

6. Next put the tomatoes, olives, onion, feta and mint into a bowl.

7. Combine with the cooked couscous/quinoa.

8. Stir through the remaining olive oil, lemon juice and zest, seeds and season well.

9. Serve with salad and the turkey fillets on top, drizzled with any buttery turkey juices.

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