Turkey is a terrific source of protein with very little fat. These days it is readily available in various cuts from the supermarket making it much more accessible all year round. Try it on the BBQ in place of more fatty cats of meat if you need to shed some kilos.
Put lentils into a medium saucepan with 3 cups water. Place over a medium high heat and bring to the boil. Reduce heat and simmer for 20-25 minutes or until tender. Drain and rinse under cold water.
Heat 3 teaspoons oil in a non stick frying pan over medium heat. Add onion and cook for 3 minutes or until soft. Add zucchinis and tomatoes. Cook for 2 minutes or until softened. Stir in lentils, lemon rind and 2 tablespoons juice. Cook for 2 minutes or until heated through. Season with salt and freshly ground black pepper. Stir through 1 cup parsley leaves.
Heat a non stick frying pan over medium high heat. Spray Ingham turkey steaks with olive oil and season on both sides with salt and freshly ground black pepper. Cook steaks, 2 at a time, for 3 minutes on each side or until golden and cooked through.
Finely chop remaining parsley leaves. Put into a bowl and add remaining lemon juice, remaining oil, capers, salt and pepper. Spoon lentil salad onto serving plates. Top with a steak and green dressing. Serve with a lemon wedge on the side.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 35 mins |
| Ready in: | 45 mins |
Suitable for: |
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| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1635 kj |
| Calories | 391 kcal |
| Fat | 13.5 g |
| Saturated Fat | 5 g |
| Total Carbohydrate | 18 g |
| Total Protein | 39 g |
| Fibre | 18 g |
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