Harissa turkey with Greek style salad
- 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.