2 tbsp each chopped dill, parsley & mint
zest and juice 1 lemon
1 tbsp harissa paste
500g/1lb 2oz turkey breast fillets
2 tbsp white wine or water
250g pack bulghar wheat or a mix – we used quinoa & bulghar mix
2 tomatoes, chopped
½ cucumber, diced
100g pack pomegranate seeds
Heat oven to 200C/180C fan/gas 6. Mix together half the herbs, half the lemon zest and juice, and all the harissa with some seasoning. Rub the turkey in the marinade and leave for 5 mins (or up to 24 hrs in the fridge).
Lay out a large sheet of foil. Put the turkey and marinade, and wine or water, on top, then cover with another layer of foil, fold and crimp the edges to seal. Transfer the parcel to a tray, then bake for 30 mins until cooked through.
Meanwhile, make the salad. Cook the bulghar following pack instructions. Drain, then mix with the remaining herbs, lemon zest and juice, plus the tomatoes, cucumber and pomegranate seeds. Slice the turkey and serve on top of the salad with the foil parcel juices poured on top.
304 kcals, protein 41g, carbs 23g, fat 9g, sat fat 1g, fibre 4g, sugar 7g, salt 0.7g