Turkey with Grilled Potatoes and Cucumber Salad

Ingredients

• Turkey200 g
• Potato1 medium (180 g)
• Cucumber1/3 cup (40 g)
• Parsley1 tablespoon (4 g)
• Basil8 count (4 g)
• Lemon Juice2 tablespoon (30 g)
• Garlic1/2 clove (2 g)
• Yogurt2 tablespoon (30 g)
• Olive Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   For the marinade: Chop the herbs with the garlic and mix with half of the lemon juice.

2. 2

   Step 2

   Marinate the turkey meat, you can let it stand for a few minutes or an hour to take flavor.

3. 3

   Step 3

   Place a pot filled with water over high heat. While boiling, peel and slice the potato.

4. 4

   Step 4

   Once the water comes to a boil, add the potatoes and a pinch of salt.

5. 5

   Step 5

   Let boil for 8-10 minutes until they are tender but do not fall apart. Remove, drain and set aside.

6. 6

   Step 6

   Heat the griddle pan over high heat. Once heated, pour half of the oil, spread and add the turkey.

7. 7

   Step 7

   Reduce heat to medium and cook approximately 4-5 minutes per side or until browned on both sides.

8. 8

   Step 8

   Once the potatoes are done, heat the pan, add the remaining oil and place the potatoes for a few minutes over medium heat until browned on both sides.

9. 9

   Step 9

   For the salad: Cut the cucumber into thin slices. If you wish, you can increase the amount of cucumber or add bell pepper and/or chopped scallion.

10. 10

    Step 10

    For the dressing: Mix the natural yogurt with the remaining lemon juice and season with salt and pepper.

11. 11

    Step 11

    Place the turkey, potatoes and salad on a plate. Pour the dressing and sprinkle with scallion.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Turkey with Grilled Potatoes and Cucumber Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.