With a few pantry staples, you can turn roast turkey leftovers into a sensational midweek meal.
Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chilli powder
- 1 teaspoon smoked paprika (pimenton) (see note) or regular paprika
- 2 tablespoons brown sugar
- 2 tablespoons olive oil
- 1/2 cup (125ml) tomato passata (see note)
- 1 cup (160g) shredded roast turkey
- 2 vine-ripened tomatoes, seeds removed, chopped
- 1/4 telegraph cucumber, chopped
- 1/2 red onion, chopped
- 1/4 cup mint leaves, roughly chopped
- Juice of 2 limes
- 2 avocados
- 1 garlic clove, crushed
- 1 butter lettuce, leaves separated
- 4 crunchy bread rolls, split
Method
- Step 1Place the spices, brown sugar, oil and tomato passata in a small saucepan with some sea salt and freshly ground black pepper. Bring to a simmer, then reduce heat to medium-low and cook, stirring, for 4-5 minutes until thickened. Transfer to a bowl, add the shredded turkey, and toss to combine. Allow to cool slightly.
- Step 2Meanwhile, place tomato, cucumber, onion and mint in a bowl and toss with half the lime juice. Season and set aside.
- Step 3Mash the avocado with the garlic and remaining lime juice. Season with sea salt and freshly ground black pepper.
- Step 4Spread avocado mixture on the base of the rolls, then fill with lettuce, turkey mixture and some tomato salsa. Serve with remaining tomato salsa.
- Low carb
- Lower gi
Nutrition
2736 kj
Energy
41g
Fat Total
9g
Saturated Fat
9g
Fibre
18g
Protein
16mg
Cholesterol
771.11mg
Sodium
14g
Carbs (sugar)
49g
Carbs (total)
All nutrition values are per serve
Notes
Smoked paprika (pimenton) is from delis and gourmet food shops. Passata (sieved tomatoes) is from supermarkets.
- Author: Jessica Brook & Phoebe Wood
- Image credit: Ian Wallace
- Publication: Taste.com.au
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