Lemony lentil salad with turkey
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
- 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.
Photographer: André Martin
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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