Turkey Tabbouleh Recipes

Steps:

• In a large, deep bowl or tray, combine the bulgur wheat, red bell pepper paste, tomato paste, dried chilli (red pepper) flakes, ground cumin, grated tomatoes and onions. Season with ½ teaspoon salt. Knead the mixture well with your hands for 20 minutes.
• Finely slice the spring onions (scallions), fresh mint and parsley. Add to the mixture and knead for a further 5 minutes.
• In a separate bowl, combine the pomegranate molasses and olive oil. Add to the other ingredients and mix gently. Serve on romaine lettuce leaves.
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Steps:

• Put the bulgur in a large bowl and pour in the hot water. Cover with a dish or plastic wrap and let stand for about 30 to 45 minutes to rehydrate. Drain in a strainer, pressing with the back of a wooden spoon to squeeze out as much water as possible.
• In a mixing bowl, combine the tomatoes, onions, cucumber, parsley, and mint. Toss the salad well to incorporate the ingredients; season with cumin, salt and pepper. Add the bulgur; moisten with the lemon juice and olive oil. Fold everything together to incorporate the ingredients. The flavor will improve if the tabbouleh sits for a few hours. Serve at room temperature.

Steps:

• Heat the grill and line a baking tray with foil. Mix the yogurt, garlic, paprika and a squeeze of lemon, then stir in the turkey. Arrange on the tray.
• Meanwhile, cook the bulgur following pack instructions, then add all the remaining ingredients, including the rest of the lemon juice. Grill the turkey for 5-8 mins, then serve hot or cold with the bulgur salad. Will keep in the fridge for 2 days.

Steps:

• Rinse the bulgur wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl. Pour over 200ml boiling water, cover with cling film and leave to soak for 30 mins or so while you prepare the rest of the ingredients.
• Keeping the parsley in a bunch, chop the leaves roughly. Don't worry about the inclusion of some of the stalks; this all adds to the flavour. Now do the same with the mint. Put the chopped herbs in a large bowl and add the tomato and spring onion.
• Thoroughly drain the bulgur, then add to herb mix, along with lemon juice and olive oil. Mix thoroughly, season and serve.

Steps:

• Soak bulgur in cold water 10 minutes. Drain in a sieve lined with damp cheesecloth; squeeze out all water. Transfer to a serving bowl; fluff with a fork.
• Stir in tomatoes with juice, parsley, and scallions. Add lemon juice, salt, and oil; season with pepper. Toss to coat. Just before serving, stir in mint.

Steps:

• 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.
• 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.
• 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.

Steps:

• Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
• Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.