Mediterranean Style Turkey breast with Lebanese flatbread
with yoghurt sauceCalories
:
612 kcalProtein
:
55.8g proteinTotal
:
25 minutesDifficulty
:
EasyFamily Friendly
Protein Rich
Quick
Calorie Smart
Allergens:
- Wheat
- Cereals containing gluten
- Milk
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- May contain traces of allergens
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
Ingredients
Serving amount
4 unit(s)
Lebanese Flatbread
(Contains: Wheat, Cereals containing gluten)
15 grams
Mediterranean Spice Mix
(May be present: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)
1 unit(s)
Courgette
1 unit(s)
Onion
1 unit(s)
Bell Pepper
2 unit(s)
Garlic
75 grams
Yoghurt
(Contains: Milk)
1 unit(s)
Lemon
5 grams
Parsley
320 grams
Irish Turkey Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2559 kJ
Energy (kcal)612 kcal
Fat5.2 g
of which saturates2 g
Carbohydrate86 g
of which sugars16.3 g
Dietary Fiber9.4 g
Protein55.8 g
Salt3 g
Potassium749.8 mg
Calcium123.3 mg
Iron1.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Peel and grate the garlic (or use a garlic press). Halve and peel the onion, then cut each half into 3 wedges.
- Trim the courgette, then quarter lengthways. Chop into 2cm chunks.
- Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
- Roughly chop the parsley (stalks and all). Quarter the lemon.
2
- Pop the bell pepper, courgette, onion and half the garlic onto a lined baking tray.
- Drizzle with oil, season with half the Mediterranean spice, salt and pepper, then toss to coat.
- When the oven is hot, roast on the top shelf until soft and slightly charred, 15-18 mins.
3
- In a small bowl, combine the yoghurt, remaining garlic, parsley, the juice of half the lemon wedges and a drizzle of oil.
- Season to taste with salt and pepper.
4
- Place a large pan over high heat with a drizzle of oil.
- Season the turkey with the remaining Mediterranean spice, salt and pepper.
- Once hot, fry the turkey until browned, 5-8 mins each side. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
- Once cooked, remove from the pan and thinly slice.
5
- When everything is almost ready, place the Lebanese flatbread on a baking tray.
- Sprinkle with a little water and pop into the oven to warm through, 2-3 mins.
6
- Top the warmed flatbread with the sliced turkey and the roasted veg.
- To finish, drizzle over the yoghurt sauce.
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