2 tbsp sunflower oil

2 tbsp lemon juice

1 tsp paprika

3 tbsp chopped flat leaf parsley, plus extra to garnish

400g/14oz turkey breast, diced

salt and freshly ground black pepper

For the quinoa salad

250g/9oz ready to eat quinoa

½ cucumber, diced

10 tomatoes

25g/1oz mint, chopped

lemon wedges, to garnish

For the dressing

4 tbsp mayo

Zest and juice 1 lemon


Put 8 wooden skewers in warm water and let them soak while you prepare the turkey. Mix together the oil, lemon juice, paprika and parsley in a bowl, and season to taste with salt and freshly ground black pepper. Add the turkey and turn to coat thoroughly. Set aside in the fridge for at least 20 minutes.

Preheat the grill to a hot setting. Remove the turkey from the bowl (discard any marinade) and thread the pieces on the skewers. Cook under the grill, turning once or twice, for 10 minutes, or until cooked through.

In a large bowl stir in the quinoa, cucumber, tomatoes and mint. To make the dressing simple mix the mayo together with the lemon zest and juice. Place the turkey skewers on the quinoa salad and spoon over the dressing. Garnish with lemon wedges and flat leaf parsley and serve.

Recipe adapted from: Good Food

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