Turkey pan-fry with bulgur, peppers & herb yoghurt
Ingredients
Serves 2
- 200 g turkey breast, cut into strips
- 150 g bulgur
- 1 red pepper, diced
- 1 yellow pepper, diced
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp ground cumin
- 2 cloves of garlic, finely chopped
- 1 red onion, diced
- 1 handful of fresh parsley, chopped
- Salt and pepper, to taste
For the herb yoghurt:
- 150 g plain yoghurt
- 1 handful of fresh mint, chopped
- 1 clove of garlic, crushed
- Salt and pepper, to taste
Method
1. Cook the bulgur
Bring a pan of lightly salted water to a boil and cook the bulgur according to the packet instructions. Once cooked, drain and set aside.
2. Prepare the vegetables
While the bulgur cooks, dice the red and yellow peppers, chop the onion and garlic, and set everything aside.
3. Cook the onion and garlic
Heat the olive oil in a large frying pan over medium heat. Add the onion and garlic and cook until soft.
4. Add the turkey
Add the turkey strips and cook until golden brown on all sides and cooked through.
5. Add the vegetables and spices
Add the diced peppers to the pan. Sprinkle in the paprika and ground cumin.
Continue to cook for around 5–8 minutes, until the peppers are tender. Season with salt and pepper.
6. Add the herbs
Once cooked, stir in the chopped parsley and remove from the heat.
7. Make the herb yoghurt
In a small bowl, combine the yoghurt, chopped mint and garlic. Season with salt and pepper to taste.
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