Ingredients

• 2 tbsp sunflower oil
• 2 tbsp lemon juice
• 1 tsp paprika
• 3 tbsp chopped flat leaf parsley
• plus extra to garnish
• 400g/14oz turkey breast
• diced
• salt and freshly ground black pepper
• 400ml/14fl oz chicken stock
• 250g/9oz bulgur wheat
• 400g/14oz tin green lentils
• rinsed and drained
• ½ cucumber
• diced
• 10 cherry tomatoes
• 25g/1oz mint
• chopped
• lemon wedges
• to garnish
• 4 tbsp hummus
• 1 tbsp lemon juice

Directions

• Put 8 wooden skewers in warm water and let them soak while you prepare the turkey.
• Mix together the oil
• lemon juice
• paprika and parsley in a bowl
• and season to taste with salt and freshly ground black pepper. Add the turkey and turn to coat thoroughly. Set aside in the fridge for at least 20 minutes.
• Preheat the grill to a hot setting.
• Remove the turkey from the bowl (discard any marinade) and thread the pieces on the skewers. Cook under the grill
• turning once or twice
• for 10 minutes
• or until cooked through.
• Meanwhile
• bring the stock to the boil. Place the bulgur wheat in a medium sized lidded pot and cover with the stock. Cover with the lid and simmer over a medium heat for 12-15 minutes
• or until the bulgur wheat is tender and has absorbed the stock.
• When the bulgur is cooked
• drain and spread out to cool. Stir in the green lentils
• cucumber
• tomatoes and mint.
• For the dressing
• combine the hummus with the lemon juice and 1 tablespoon of water.
• Place the turkey skewers on the bulgur wheat salad and spoon over the dressing. Garnish with lemon wedges and flat leaf parsley and serve.