Serves 4
Preparation time 10 minutes, plus marinating
Cooking time 20 minutes
2 tablespoons sunflower oil
2 tablespoons lemon juice
1 teaspoon paprika
3 tablespoons chopped flat leaf parsley, plus extra to garnish
400 g (13 oz) turkey breast, diced
salt and pepper
Bulgar salad
400 ml (14 fl oz) chicken stock
250 g (8 oz) bulgar wheat
410 g (13½ oz) can green lentils, rinsed and drained
½ cucumber 10 cherry tomatoes
20 g (¾ oz) mint, chopped
lemon wedges, to garnish
Hummus dressing
4 tablespoons hummus
1 tablespoon lemon juice
Presoak 8 wooden skewers in warm water. Mix together the oil, lemon juice, paprika and parsley, and season to taste. Add the turkey and turn to coat thoroughly. Set aside for at least 20 minutes.
Drain the turkey (discard any marinade) and thread the pieces on to the skewers. Cook under a preheated hot grill, turning once or twice, for 10 minutes or until cooked through.
Meanwhile, bring the stock to the boil and cook the bulgar wheat according to the instructions on the packet. Drain and spread out to cool. Stir in the green lentils, cucumber, tomatoes and mint.
Make the dressing by combining the hummus with the lemon juice and 1 tablespoon water.
Serve the turkey skewers with the bulgar wheat salad, garnished with lemon wedges and flat leaf parsley. Offer the dressing separately.
For pasta shapes salad, instead of the bulgar salad, replace the lentils and bulgar wheat with 250 g (8 oz) cooked small pasta shapes. Instead of the hummus dressing, mix together 200 ml (7 fl oz) fromage frais with 10 g (1 oz) each chopped fresh basil and mint.