1 tbsp sunflower oil
1 red pepper, deseeded and diced
200g basmati rice
450ml chicken stock
4 turkey steaks
2 tsp Cajun seasoning*
5oz 140g fresh pineapples
(or 220g can pineapple rings, drained)
½ red chili, finely chopped
Small bunch mint, chopped
juice 1 lime
Low FODMAP Cajun Spice Blend
3 tbsp cayenne pepper
3 slightly rounded tbsp paprika
5 tsp ground cumin
1 tbsp garlic infused oil
1 tbsp Maldon salt
Salad to serve
Heat the oil in a saucepan and cook half the pepper for 4 mins or until softened and coloured.
Stir in the rice, then pour in the stock. Bring to the boil, stir once, cover the pan, then reduce the heat to a gentle simmer.
Cook for 15 mins until the rice is tender and the liquid absorbed.
Dust the turkey steaks with the Cajun spice and griddle or fry in a non-stick pan for about 4-6 mins on each side until cooked through.
Cut the pineapple into small pieces and mix together with the reserved red pepper, red chili, garlic infused oil, mint and lime juice.
Spoon some salsa over each steak and serve with the rice.
Recipe adapted from: Good Food