TURKEY WITH CORIANDER PESTO & RAW VEGETABLE SALAD with ginger & soy dressing

A real full-on taste experience being packed full of raw ginger, renowned for it’s digestion and immune boosting properties. 

Turkey can be replaced with tempeh for plant-based option, serve with steamed rice or cooked rice noodles for added carbs.

Serves 2

INGREDIENTS: 

500g turkey breast steaks

For the coriander pesto:

2 large bunches fresh coriander (200g)

75g fresh ginger, peeled

2 cloves garlic, peeled 

400ml olive oil 

salt + pepper

For the vegetable slaw

2 carrots

1 courgette

1 pepper

1 red onion

1 large pak choi

For the dressing: 

2 tablespoons soy sauce, 

2 tablespoons sesame oil

juice of 1 lime

1 tablespoon fresh grated ginger

Method

1. First of all make your slaw, Mix together 2 tbsp soy sauce, 2tbsp sesame oil, lime juice and grated ginger in a small jug and stir well

2. In a large bowl grate the carrots and courgette, finely slice the pepper, onion and pak choi and mix together

3. Add the dressing and set aside.

4. For the coriander pesto, Place 2 large bunches fresh coriander (200g), 75g fresh ginger, 2 cloves garlic, 400ml olive oil, salt + pepper into a food processor and blend until smooth. This makes enough for 10 portions. So divide up and freeze the leftovers. Is it almost impossible to make a small amount of this marinade.

5. For the turkey steaks, preheat your grill to a medium heat. Pour 1/4 of the coriander pesto mixture over 500g turkey steaks. Leave to marinade for 10-15mins. Place in a non stick tray and grill for 3-4 mins each side.

6. Serve the turkey steaks on a bed of the vegetable slaw and if you want to go for a carb fest add some cooked rice. Drizzle over a little extra pesto to taste.

All the best,

Alan