Page 118 - Natural Health (February 2020)
P. 118
ZESTY TURKEY • 1 carrot, grated is completely coated, then cover and
PASTA SALAD • 1 courgette, julienned refrigerate for 1 hour to marinate, or
longer if you have the time.
• 6 sun-dried tomatoes, chopped
SERVES 2 • A small bunch of fresh parsley, 2 When it’s ready to cook, preheat the
finely chopped oven to 350°F/175°C/Gas 4. Line a
FOR THE TURKEY: • 2 tbsp pumpkin seeds baking pan with nonstick parchment
• Juice and zest of 1 lemon paper. Place the marinated turkey on
• 1 garlic clove, crushed FOR THE VINAIGRETTE: the prepared pan and cook for 18-20
• 1 tsp raw honey • 3½ tbsp extra virgin olive oil minutes, or until cooked through.
• 1 tbsp Dijon mustard • 2 tbsp red wine vinegar Meanwhile, cook the pasta and let it
• ½ tsp sea salt • 1 tbsp Dijon mustard cool slightly. Toss together all the
• 1 tsp cracked black pepper • 1 tbsp lemon juice remaining salad ingredients in a large
• 1 medium turkey breast • 1 garlic clove, minced bowl and set aside. Place all the
• ½ tsp dried oregano vinaigrette ingredients in a glass jar with
FOR THE SALAD: • Pinch of sea salt and black pepper a lid and shake until well combined.
• 100g gluten-free pasta 3 Once ready to serve, shred the turkey
• 2 handfuls of spinach 1 To prepare the turkey, mix together into strips and add to the salad bowl.
• A handful of mixed salad leaves the lemon juice and zest, garlic, honey, Drizzle the vinaigrette over the salad and
• ¼ cucumber, chopped mustard, salt, and pepper. Spoon this toss well. Serve one portion for dinner
• 1 red bell pepper, chopped over the turkey breast, ensuring that it (hot or cold) and save one portion.
118 NATURAL HEALTH
