power lunches These nutritious recipes can be prepared ahead for busier days
Turkey salad with grapes & walnuts
Winter lunches aren’t just about soup – this salad provides protein, carbs and beneficial fats. The recipe makes enough to serve two people over two days . SERVES 4 (2 people over 2 days) PREP 20 mins COOK 22 mins EASY FIBRE
VIT C
GLUTEN FREE
450g baby potatoes 150g pot bio yogurt 1 tsp English mustard powder 1 lime, zested and juiced 1 red onion, finely chopped 400g pack turkey mini breast fillets 1 tsp rapeseed or olive oil 1 Romaine lettuce heart (200g), thickly sliced ½ x 85g pack watercress 2 green peppers, deseeded and diced 2 avocados, halved and sliced 150g black or red seedless grapes, halved 40g walnuts, broken into pieces
1 Boil the potatoes for 12-15 mins until tender, then drain and leave to cool a little. Cut the potatoes into thick slices. Mix together the yogurt, mustard and lime zest. Toss the potatoes with 4 tbsp of the dressing and 3 tbsp of the onion. 2 Put the turkey in a medium bowl and toss with the oil, then cook in a non-stick frying pan over a medium heat for 10 mins, turning at least once until the turkey is cooked through. 3 When you’re ready to serve, mix half the lettuce, watercress, half of the remaining onion and 1 of the peppers in a bowl. Top with half the potatoes, and slice and pile on half the turkey. Toss the avocado with a good squeeze of lime, then scatter
half on top with half the grapes, and half the walnuts. Spoon over half of the remaining dressing. 4 If packing this into lunchboxes, do the same with the remaining ingredients in the lunchboxes, but in reverse, so the green salad is at the top. Keep the dressing in a pot
74 BBC Good Food Middle East February 2022
separately, to drizzle over just before eating. Will keep chilled for two days. GOOD TO KNOW healthy • folate • fibre • vit c • 3 of 5-a-day • gluten free PER SERVING 476 kcals • fat 22g • saturates 4g • carbs 31g • sugars 15g • fibre 9g • protein 34g • salt 0.3g
