Turkey is a terrifically healthy meat. It's low in saturated fat, a great source of protein and contains a range of other nutrients including the powerful antioxidant selenium.
Using tenderloin cuts is a marvellous way to ensure the meat stays moist and, like chicken fillets, you can make so many meals with them.
Combine the lemon juice, 2 tablespoons olive oil, fresh dill and pepper in a large ceramic dish. Add the tenderloins and turn coating well in the marinade.
Heat an oiled barbeque hot plate or grill pan.
Remove the tenderloins and sprinkle each side with the fennel seeds.
Cover and refrigerate for 30 minutes. Heat a BBQ plate on medium and cook for approximately 4 - 5 minutes on each side or until cooked through.
While the turkey is cooking shave the fennel and radish and combine together with the watercress. Mix the lemon juice and olive oil with the dill, lemon zest and seasoning and toss through the salad.
Arrange the salad with slices of pear and shaved parmesan and serve with the cooked tenderloins.
Makes 4 servings
| Prep Time: | 40 mins |
| Cooking Time: | 10 mins |
| Ready in: | 50 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 2001 kj |
| Calories | 478 kcal |
| Fat | 29.7 g |
| Saturated Fat | 5.7 g |
| Total Carbohydrate | 14.8 g |
| Total Protein | 36.1 g |
| Fibre | 4.9 g |
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