Chargrilled turkey with quinoa tabbouleh & tahini dressing

• quinoa↗200g g
• cucumber

  cut into 1cm chunks

• cherry tomato↗175g g

  halved

• spring onions↗3

  finely sliced

• parsley↗

  roughly chopped

• coriander

  roughly chopped

• olive oil↗1 tbsp tbsp

  plus 1 tsp

• lemon juice
• turkey steaks↗

  steaks

• tahini paste tbsp
• low-fat yogurt tbsp
• lemon juice
• garlic

  clove, crushed

• honey tsp

  clear

Step-by-step instructions

1. 1

   Tip the quinoa into a saucepan and pour over 600ml water. Cover with a lid and bring to the boil. Turn down and simmer until the water has evaporated (just as you’d cook rice) – about 20 mins. Take off the lid and leave to cool while you prepare the turkey and salad.

2. 2

   Tip the cucumber, tomatoes, spring onions and herbs into a large mixing bowl. Pour over 1 tbsp olive oil and lemon juice, season well and mix everything together.

3. 3

   Heat a griddle pan and, when smoking hot, rub the turkey steaks with 1 tsp olive oil. Cook for about 5 mins on each side, depending on thickness. Stir together all the dressing ingredients along with 3 tbsp water. Toss the quinoa together with the salad and arrange on plates. Cut the turkey into thick slices, pile up on the quinoa and drizzle over the dressing.