Harissa turkey with Greek style salad

Harissa turkey with Greek style salad

Using lean turkey steaks and olive oil means you can keep meat-eaters happy – while keeping saturated fat levels low.

By , 21 September 2015
Harissa turkey with Greek style salad
  • Ready in: 40 mins
  • Serves: 4
  • Price: 92p per serving
Nutritional Info
Each 395g serving contains
  • Fat 15
  • Sat Fat 2.4
  • Sugar 8.3
  • Salt 1.19
  • Cals 462
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 490kJ/117kcal.
  • 4 level tsp Chosen by you Harissa Paste
  • 4 tbsp olive oil
  • 480g pack Butcher’s Selection Turkey Breast Steaks
  • 1/4 cucumber
  • 4 tomatoes
  • 1 yellow pepper
  • 1 small red onion
  • 12 black olives
  • 1 tbsp cider vinegar
  • 4 Chosen by you Wholemeal Pittas, to serve
  • Mix the harissa paste with 1 tbsp of the oil and spread over both sides of each turkey steak. Arrange in a single layer in an ovenproof dish. Set aside at room temperature for 15 minutes to flavour the meat.

  • To make the salad, quarter the cucumber lengthways, then cut into chunks. Cut the tomatoes into wedges. De-seed the pepper and cut into bite-sized pieces. Finely slice the onion. Put all the salad ingredients in a bowl along with the olives.

  • Whisk together the rest of the olive oil and the vinegar. Season, add to the salad and toss to coat.

  • Pre-heat the grill to medium. Cook the turkey steaks for about 15 minutes, turning occasionally, until cooked through.

  • Sprinkle a few drops of water over the pittas, then grill for 1 minute, until warm and slightly crisp. Serve with the turkey and salad.