Vegan slaw
Lighten up your meal with this healthy, Asian-influenced side dish
Turkey breast fingers with avocado dip
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
For the turkey
- 1 Oatibix or Weetabix
- 15g finely grated parmesan
- ½ tsp dried thyme
- ½ tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 344g pack turkeybreast, cut into thick strips
- 1 large eggbeaten
For the dip
- 210g can butter beandrained
- 1 small avocadostoned and peeled
- 4 spring onionstrimmed and chopped
- zest and juice 1 lime
- cherry tomatoes, pomegranateseeds and salad leaves, to serve
Nutrition: per serving
- kcal446low
- fat17g
- saturates5g
- carbs18g
- sugars2g
- fibre7g
- protein55g
- salt0.5g
Method
step 1
Heat oven to 220C/200C fan/gas 7. Crumble the cereal into a shallow bowl, then stir in the Parmesan, herbs and spices with a little seasoning. Dip the turkey into the egg, then coat with the spice mixture and lay on a baking tray, spaced apart. Bake for 12 mins.
step 2
Meanwhile, put the beans, avocado, onions, lime zest and juice in a bowl with seasoning and blitz with a hand blender until smooth. Serve with the hot or cold turkey, with cherry tomatoes, pomegranate and salad leaves on the side.
