Pastrami turkey grains bowl

25 mins

3-4

Easy

• Field & Flower Sous Vide Pastrami Spiced Turkey Thigh
• 1 avocado
• 1 carrot
• 1 handful of fresh coriander
• 1 lime
• 1 spring onion
• 125g of quinoa
• 75g baby plum tomatoes
• 80g yoghurt
• 1 tbsp Pablo Diablo – Jalapeno & Lime Hot Sauce

1. Add sous-vide turkey thighs into a saucepan and warm gently until the turkey begins to shred, being careful to not break the thighs up too much.

2. Boil a kettle. Add boiling water to a large saucepan, add salt to the water and bring to boil on high heat. Add the quinoa and boil for 13-14 mins, until cooked, then drain.

3.Halve the tomatoes. Thinly slice the spring onion. Peel the carrot and coarsely grate. Finely chop the coriander. Destone the avocado, peel and halve. Quarter the lime.

4. To make the salsa, mix the tomatoes and half the spring onion with 1 tsp olive oil in a bowl. Season lightly with sea salt, black pepper and a squeeze of fresh lime, then set aside.

5. To make the jalapeno yoghurt, mix together 1 tsp jalapeno hot sauce with the yoghurt in a separate bowl.

6. Serve the turkey with the quinoa, carrot, salsa, jalapeno yoghurt and avocado. Squeeze lime juice over the avocado, then garnish with the remaining spring onion, remaining coriander and lime wedges.