Turkey with Wheat Salad with Zucchini and Bell Peppers

Ingredients

• Turkey200 g
• Thyme1 pinch (1 g)
• Wheat3/4 cup (143 g)
• Zucchini1/2 count (100 g)
• Red Bell Pepper1/4 count (30 g)
• Garlic1/2 clove (2 g)
• Olive Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked wheat. If not available, soak it the night before and boil it for 40 minutes until soft.

2. 2

   Step 2

   Heat the griddle pan over high heat. Meanwhile, season the turkey with half of the olive oil, thyme, salt and pepper.

3. 3

   Step 3

   Once heated, add the turkey, reduce the heat to medium and cook for approximately 4-5 minutes on each side or until browned on both sides.

4. 4

   Step 4

   For the salad, chop the zucchini with the bell pepper and mince the garlic.

5. 5

   Step 5

   Heat a pan over medium-high heat.

6. 6

   Step 6

   Once heated, add the rest of the oil, spread and add the vegetables with a little salt. Stir-fry for 5 minutes over medium heat.

7. 7

   Step 7

   Next, add the cooked wheat and cook for a few minutes. Season with salt and pepper to taste and, optionally, season with a pinch of curry or turmeric.

8. 8

   Step 8

   Serve the turkey with wheat, zucchini and bell pepper salad hot on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Turkey with Wheat Salad with Zucchini and Bell Peppers can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.