Lean Cajun Turkey Steak
with Crushed Beans and Chipotle-Spiced Slaw
Super lean and packed with protein, turkey is a great addition to this weeknight favourite and works brilliantly with the punchy cajun spices it is coated in. Served with a crunchy chipotle spiced slaw and creamy crushed beans, this healthy recipe is the perfect thing for an easy mid-week dinner. Top with chopped coriander, spring onion, a squeeze of fresh lime, and dig in!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Central American Style Spice Mix
½
Chicken Stock Powder
75
Greek Style Natural Yoghurt
(Contains Milk)
1
Mixed Beans
10
Chipotle Paste
1
Apple
120
Coleslaw Mix
1
Lime
2
British Turkey Steaks
1
Red Onion
1
Coriander
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
a) Halve, peel and chop the red onion into small pieces. b) Zest, then halve the lime. c) Roughly chop the coriander (stalks and all). d) Drain and rinse the mixed beans in a sieve.
a) Heat a splash of oil in a saucepan over medium heat. b) When hot, add the onion. Stir and cook until soft, 3-4 mins. c) Sprinkle on half the Cajun spice blend then stir and cook until fragrant, 1 minute. d) Stir in the beans.
a) Add the water (see ingredients for amount) and stir in the stock powder. b) Bring to the boil, lower then heat, then use a potato masher to mash the beans as they cook. c) Lower the heat and simmer until most of the water has evaporated and the beans have a hummus consistency, 6-7 mins. Stir frequently.
a) Meanwhile, heat a splash of oil in a large frying pan over medium-high heat. b) Season the turkey with salt and sprinkle on the remaining Cajun spice blend. c) When the oil is hot, add the turkey steaks and brown for 2 mins on each side. Lower the heat to medium and cook until the turkey is no longer pink in the middle, another 3-4 mins on each side. IMPORTANT: The turkey is cooked when it is no longer pink in the middle.
a) Use a coarse grater to grate the apple (no need to peel) into a mixing bowl then pop in the coleslaw mix. b) Stir in the Greek yoghurt, chipotle paste and half the lime zest. c) Season with salt and lime juice to taste. Stir in half the coriander.
a) When the beans are ready, stir in the remaining lime zest and share between your plates. Pop the slaw alongside. b) Slice the turkey thinly and arrange on top of the beans and finish with a sprinkle of remaining coriander and a final squeeze of lime.
