1 tablesp. olive oil
4 tablesp. each of fresh mint, parsley and coriander leaves, chopped
1 clove garlic, crushed
Juice of 1 lemon
125ml white wine
2 tablesp. honey
1 teasp. each of ground coriander and cumin
Salt and freshly ground black pepper
1 tablesp. olive oil
Method
Set aside a tablespoon or two of the chopped herbs to add to the sauce before serving.
Then mix together the remaining herbs and the other marinade ingredients. Place the turkey in a shallow dish and pour over the marinade. Leave for 15-20 minutes if you can.
Heat a frying pan, grill or barbecue. If using a frying pan add a dash of oil. Cook the turkey for approx. 4 minutes on each side until the juices run clear when the thickest part of the turkey is pierced with a skewer. Cooking time will vary with the thickness of the steaks. When the turkey is cooked remove it from the frying pan and keep warm.
Add the marinade into the frying pan and bring to the boil. Reduce to a simmer and cook for about 5 minutes until it thickens. Taste and season if necessary.
Add the reserved herbs and serve with the turkey. Potato salad and roasted red peppers are great accompaniments.
To make the Potato Salad: cook some baby potatoes and dress with a mixture of 3 tablesp. low fat mayonnaise, 1 teasp. chives, 1 teasp. wholegrain mustard. Scatter over some thinly sliced red onion.
To make the Roasted Red Peppers: cut the red peppers in half and fill with garlic, basil and chopped tomatoes, season and drizzle with olive oil. Roast at Gas Mark 6, 200°C (400°F) for 20 minutes.
Serving Suggestions
Serve with potato Salad and Roasted Red Peppers.