Turkey is a naturally low-fat meat. It is also fairly inexpensive when bought in pieces, which makes it a great choice for week night dinners - not just the festive season.
- 1 cup (200g) coarse burghul
- 1/3 cup (80ml) cherry jam
- 1 tablespoon wholegrain mustard
- 2 tablespoons extra virgin olive oil
- 4 turkey thigh chops
- Sea salt & freshly ground black pepper
- 1 cup (100g) walnuts, toasted, chopped
- 1/2 cup (80g) dried cherries, chopped
- 4 radishes, coarsely grated
- 1/2 cup fresh mint, torn
- 1/2 cup fresh parsley, torn
- Juice & finely grated zest of 1 lemon
- Combine burghul with 2 cups of boiling water in a medium heatproof bowl and set aside for 30 minutes. Strain through a fine sieve and press out any excess water with a wooden spoon.
- Combine jam, mustard and oil in a medium bowl. Add turkey steaks and toss until well coated in mixture and season with salt and pepper. Cook on a heated grill plate for 2-3 minutes on each side, or until caramelised and cooked through. Transfer to a plate and cover with foil to rest for at least 5 minutes.
- Meanwhile, toss burghul with walnuts, cherries, radish, mint, parsley, lemon juice, zest and remaining oil. Season to taste. Serve steaks with salad.