Chilli lime turkey salad bowl

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Do you ever find yourself grabbing the same thing off the shelves when it comes to grocery shopping?

I certainly tend to head to  ‘regular’ sections and throw staple items into the trolley without much thought. This is particularly so now that the ability to linger in the aisles and casually consider any new additions is generally thwarted by the kids demanding blueberries or yoghurt (or sneaking treats into the trolley while my eyes are looking elsewhere…)

But on a recent shopping trip,  I skipped our regular pack of chicken, and replaced it with turkey. A protein that I really do enjoy – although often forget about outside the Christmas period.

And with the addition of a few other ingredients, I was quite pleased with the end result.

A chilli lime turkey salad bowl.

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The dressing – made with chilli sauce, oil, cumin, garlic, lime juice and brown sugar – had just the right balance of spice and sour.

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Half was used as a marinade for the turkey, the other half used as a dressing over the salad.

And, as for the rest of the salad bowl, well this saw us using up whatever we had on hand. There was some leftover brown rice from a previous meal, salad leaves, cherry tomatoes, capsicum and avocado. Finished with a sprinkling of feta and chia seeds.

IMG_7596 A lovely (non Christmas) use for the turkey!

Chilli lime turkey salad bowl (serves 2)

  • 300g turkey steaks
  • 2 tbs olive oil
  • 2 tbs lime juice
  • 1 clove garlic, minced
  • 1 tbs chilli sauce
  • 1/2 tsp brown sugar
  • 1/2 tsp ground cumin
  • Salad ingredients – we used salad leaves, brown rice, sliced avocado, sliced capsicum, cherry tomatoes, feta and chia seeds
  1. Combine the dressing ingredients in a small bowl.
  2. Place the turkey in a glass dish, and spread with half the dressing. Cover and place in the fridge for a few hours to marinate.
  3. Heat a little olive oil in a frypan over a medium heat. Cook the turkey steaks for 10-15 minutes, or until cooked through. Cover with foil and allow to rest for 5 minutes.
  4. Meanwhile – build a salad with your chosen ingredients in 2 bowls. Slice the turkey and divide among the bowls. Top with the feta cheese, chia seeds and the remainder of the dressing.

What about you? Are you a fan of turkey?

 

Pearl barley, turkey and asparagus salad with lime tahini dressing

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IMG_3973 I cant help but feel a little sorry for the ol’ traditional grains. For with the emergence of the new ‘cool’ grains (freekeh, millet, teff… I’m looking at you!) well some of the ones I grew up with seem to have been forgotten.  Perhaps even labelled a little dorky. I’m sure they will be rediscovered again by the populous at some point, but for now they appear to have been cast to one side. Or to the back of the pantry, at least. Well not in this household. For I am loving pearl barley at the moment. Cheap, quick and easy to prepare, and so much more versatile than simply being a a staple in my Mum’s vegetable soup! IMG_3955IMG_3956 Recently, I cooked up a batch of pearl barley and used it as the ‘filler’ in our dinner salad. Combined with zucchini, grilled asparagus, mint, chives and craisins – and dressed in a lime/tahini dressing, well it was a rather tasty addition to our weekly menu plan. IMG_3963 On this occasion, I opted to add some grilled turkey breasts for a little extra protein kick. But I have no doubt the salad would have worked fine by itself as a vegetarian main or side dish. IMG_3969 Yes, pearl barley, I have not forgotten you or your wonderful nutty chewiness! You are a keeper, for sure. Pearl barley, turkey and asparagus salad – serves 2

  • 1/2 cup pearl barley, rinsed
  • 1 bunch asparagus
  • 1 zucchini, cut into ribbons
  • mint leaves and chopped chives
  • 1 tbs craisins
  • 2 turkey breast steaks, pan-fried and sliced.
  • 1 tbs tahini
  • 1 tbs olive oil
  • 1 tsp lime juice
  1. Place pearl barley in 1.5 cups water in a small saucepan. Cover and simmer for 35 minutes or until tender.
  2. Meanwhile, spray asparagus with a little olive oil and season. Grill until tender then slice. Blanch zucchini in boiling water, then drain.
  3. Combine the tahini, olive oil and lime juice in a small bowl, and set aside.
  4. Place prepared pearl barley, asparagus, zucchini, herbs and craisins in a bowl and toss to combine. Divide among serving plates, top with sliced turkey and drizzle with the lime tahini dressing.

What about you? Are you a fan of pearl barley?

Toastie time

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As I settle into my new work routine (having assumed the bookkeeping role for my husband’s business – on top of my regular job), I hope you will understand that blogging has been, sadly, lower on the priority list lately. I do, however, have some grand things planned for this little blog of mine, that I can’t wait to share with you. All in good time. For now, let me share with you what has been a ‘standard’ meal of late. Perfectly convenient when we have been caught up in work meetings, and new staff interviews.  When we have been nursing a toddler back to health as the horrible flu bug keeps making its appearance.  And when we find ourselves with some delicious Turkish bread rolls that need to be used. IMG_3206 Turkey, cranberry and cream cheese toasted Turkish rolls. IMG_3204 aka. one of the easier go-to meals! For they can be thrown together in approx. 2 minutes….. IMG_3200 Cranberry sauce, cream cheese… IMG_3201 Turkey breast, tomato, salad leaves and cheese… IMG_3202 Grilled to perfection! IMG_3203IMG_3208 Who can be bothered with takeaway – when a homemade toastie is this simple (yet delicious!). What about you? What is your favourite toastie filling?

Christmas in July

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Happy Monday lovely people! IMG_3080 What a weekend we have just had. Sadly not because of any grand adventures….quite the opposite really. For finally my immune system decided that ‘enough is enough’ and yielded to the cold / flu bug that has been lurking around our house for the last month or so. So, while I was well enough to prepare our special Xmas in July dinner on Saturday night, sadly I was not all that enthused when it came to actually eating said dinner. IMG_3108 But here is a glimpse into the night’s dishes nonetheless. IMG_3099 On the menu… IMG_3104 Ham shoulder, glazed with marmalade, whiskey and dijon mustard. IMG_3086IMG_3088IMG_3085IMG_3118 Turkey stuffed with apple and cranberry (unpictured?!) On the side – duck fat roast potatoes, cranberry and pistachio “stuffing” and a pumpkin, red onion and feta salad. IMG_3120IMG_3081IMG_3093 All together now! IMG_3121 But it was dessert that had me most excited… IMG_3064 Sticky date pudding, served with butterscotch sauce, double cream and almond biscotti. IMG_3070 I only wish my tastebuds has been co-operating! Details of the dishes to follow… What about you? Did you celebrate Christmas in July this year?

Harissa turkey meatballs

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Although I would really love to eat Antipasto platters for dinner all the time, sadly my waistline and budget probably wouldn’t allow it. Rather, our dinners normally look something more like this… IMG_2573 What is that colourful array of ‘random’ I hear you ask? Why it is some rather tasty turkey meatballs, served atop a bed of greens! IMG_2561 The meatballs were inspired by a recipe I found in a cooking magazine – that intrigued me with the inclusion of harissa. IMG_2562 Turkey mince, parsley, red onion and harissa…. IMG_2563 Shaped into meatballs… IMG_2564IMG_2566 Then pan-fried until cooked through. IMG_2568 Made all the more special with a jar of homemade tomato passata (courtesy of our friends’ Italian neighbour) and some steamed broccoli. IMG_2569 Served atop a bed of rocket leaves, and finished with a sprinkle of shaved parmesan. IMG_2573 I quite like subbing out the traditional pasta base, and replacing it with greens, in meals like these. Keeping in all the flavour, but losing the heaviness that pasta inevitably provides. IMG_2574 Throw in a glass of vino – and I was one happy lady! IMG_2571 What about you? Are you a fan of meatballs?