Our fruit of the month is the lemon, perhaps the most versatile of all fruits and vegetables as it can be used in almost any recipe, sweet or savory and even include it in hot water each morning for a daily detox or added to cleaning products for a thorough clean. There is very little the lemon can’t do. But in addition to the flavour potential it offers, it’s extremely powerful in vitamin C, one of the strongest fruits for this particular benefit. It’s therefore an essential fruit to help ward off bugs this time of year!
This February we’ll be offering you a mix of sweet and savoury dishes to help incorporate this very valuable fruit into your diets.
250g pack essential Waitrose British Turkey Breast Escalopes
1 tbsp olive oil
Grated zest and juice 1 lemon
1 tsp ground cumin
50g frozen peas
2 tbsp Heinz Salad Cream
100g bag baby spinach leaves
25g pine nuts, toasted
½ x 20g pack fresh dill, roughly chopped
- Put the turkey in a shallow, non-metallic dish. Whisk together the oil, lemon zest and juice, cumin and some seasoning then pour over the turkey. Turn to coat in the mixture, cover and chill for 30 minutes.
- Cook the peas in boiling salted water for 2 minutes, then drain and refresh under cold running water. Set aside.
- Heat a large, non-stick frying pan over a medium heat. Add the turkey and its marinade and fry over a high heat for 2 –3 minutes each side until cooked through, the juices run clear and there is no pink meat. Using a fish slice, remove the turkey from the pan and set aside. Stir the salad cream and 2 tbsp water into the pan and warm through for a minute.
- Slice the turkey into chunky strips and arrange on a serving platter with the spinach and peas. Drizzle over the salad cream dressing and scatter over the toasted pine nuts and dill. Serve with warm flatbreads or pittas.
Nutrition 807kJ/193kcals/18g protein/4g carbohydrate/2.9g sugars/11.7g fat/1.3g saturated fat/1.4g fibre/0.4g salt per serving
For more ideas, check out the Waitrose recipe page.