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Photo of Middle Eastern turkey and carrot salad by WW

Middle Eastern turkey and carrot salad

0
Points®
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
2
Difficulty
Easy

Ingredients

Skinless turkey breast

250 g, cut into 4-5cm pieces

Ground sumac

1 tsp

Lemon juice

¾ tbs, plus extra lemon wedges to serve

Carrot(s)

2 large, cut into spirals (see notes)

Fresh coriander

¼ cup(s), leaves

Currants

½ tsp, finely chopped

Flaked almonds

1 tsp, toasted

Lemon(s)

1 medium, cut into wedges

Instructions

  1. Preheat a chargrill or barbecue over high heat. Season turkey with salt and pepper and sprinkle with sumac. Cook for 1-2 minutes each side or until golden and cooked through. Transfer to a plate. Drizzle with 2 teaspoons juice. Loosely cover with foil and set aside for 5 minutes to rest.
  2. Meanwhile, combine carrot, remaining juice, coriander and currants in a large bowl. Season with salt and pepper and toss to combine.
  3. Drizzle steaks with resting juices and sprinkle salad with almonds. Serve with lemon wedges.

Notes

TIPS: Use a spiralizer to cut carrots into spirals. To toast almonds, toss them in a small, dry, non-stick frying pan over medium heat until golden. ADD IT: 400g can chickpeas (rinsed, drained) in Step 2. SWAP IT: Turkey for skinless chicken breast fillets (halved horizontally).

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