Turkey Skewers & Bulgar Salad Recipe

Ingredients :

Serves 4
Preparation time : 10 minutes, plus marinating
Cooking time : 20 minutes

• 2 tablespoons sunflower oil

• 2 tablespoons lemon juice

• 1 teaspoon paprika

• 3 tablespoons chopped flat leaf parsley, plus extra to garnish

• 400g (13oz) turkey breast, diced

• salt and pepper
  
  Bulgar salad :

• 400ml (14 fl oz) chicken stock

• 250g (8oz) bulgar wheat

• 410g (13½oz) can green lentils, rinsed and drained

• ½ cucumber

• 10 cherry tomatoes

• 20g (¾oz) mint, chopped

• lemon wedges, to garnish
  
  Hummus dressing :

• 4 tablespoons hummus

• 1 tablespoon lemon juice

Method :

1. Presoak 8 wooden skewers in warm water. Mix together the oil, lemon juice, paprika and parsley, and season to taste. Add the turkey and turn to coat thoroughly. Set aside for at least 20 minutes.

2. Drain the turkey (discard an marinade) and thread the pieces on to the skewers. Cook under a pre-heated hot grill, turning once or twice, for 10 minutes or until cooked through.

3. Meanwhile, bring the stock to the boil and cook the bulgar wheat according to the instructions on the packet. Drain and spread out to cool. Stir in the green lentils, cucumber, tomatoes and mint.

4. Make the dressing by combining the hummus with the lemon juice and 1 tablespoon water.

5. Serve the turkey skewers with the bulgar wheat salad, garnished with lemon wedges and flat leaf parsley. Offer the dressing separately.

Variations :

For pasta shapes salad, instead of the bulgar salad, replace the lentils and bulgar wheat with 250g (8oz) cooked small pasta shapes. Instead of the hummus dressing, mix together 200ml (7 fl oz) fromage frais with 10g (1oz) each chopped basil and mint.