Lemony lentil salad with turkey

Author: Kerrie Ray - Food Writer, Home Economist

Photographer: André Martin

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This recipe can be adapted to use leftover turkey and is high in satisfying protein and fibre.

Serves: 4

Time to make: 20 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

600g turkey steaks (see tip)
1x 400g can lentils, rinsed, drained
1 garlic clove, crushed
1 lemon, rind finely grated, juiced
2 teaspoons Dijon mustard
2 celery stalks, finely chopped
1 small green capsicum, quartered, thinly sliced
80g baby spinach leaves
2 small baby gem lettuce, leaves separated, halved
Feta cheese (optional)

Instructions

1 Season turkey steaks with salt and pepper. Heat a chargrill pan over a high heat. Spray turkey with olive oil. Cook the turkey steaks for 2–3 minutes each side, or until just cooked through. Remove and transfer to a plate. Cover with foil and leave to rest.

2 Combine lentils, 1 tablespoon olive oil, garlic, lemon juice and the rind, mustard and celery in a bowl. Season and mix well.

3 Slice turkey. Add capsicum and spinach to lentils. Toss to combine. Divide lettuce between serving plates. Top with lentil salad, and turkey and feta, if preferred.

Variations

Swap out turkey for chicken, or you can use leftover cooked turkey shredded. If you do, simply skip to Step 2.

Nutrition Info (per serve)

Calories 355cal

Kilojoules 1408kJ

Protein 40.1g

Total fat 11.3g

–Saturated fat 2.3g

Carbohydrates 14.3g

–Sugars 2.6g

Dietary fibre 6.0g

Sodium 450mg

Calcium 53mg

Iron 3.2mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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