SW recipe: Coronation turkey

Serves 4
Ready in 30 minutes, plus cooling and chilling


Low-calorie cooking spray

2 onions, finely chopped

2 tbsp mild or medium curry powder

½ tsp ground turmeric

Juice of 1 lemon

400g fat-free natural Greek-style yogurt

50g fresh coriander, leaves roughly chopped, reserving some to serve

500g cooked skinless turkey meat, roughly shredded

4 spring onions, finely sliced

300g fresh mango, diced

250g dried basmati rice

3 tbsp pomegranate seeds

½ tsp black onion seeds

Watercress, cucumber, radish and red onion salad, to serve


1 Spray a non-stick frying pan with low-calorie cooking spray and place over a medium-low heat. Add the onions and cook for 10-15 minutes, stirring frequently, until very soft but not coloured. Add the spices with a splash of water and cook until fragrant, stirring. Tip onto a plate and leave to cool.

2 Once the onion is cool, transfer to a mixing bowl with the lemon juice, yogurt, coriander, turkey, spring onions and mango. Mix well and season to taste. Cover and chill for at least 30 minutes or overnight so that the flavours infuse.

3 When ready to serve, cook the rice according to the pack instructions, then drain and tip into a serving bowl. Put the turkey in a separate serving dish and scatter over the pomegranate seeds, onion seeds and reserved coriander. Serve with the salad.



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