BBQ Italian Style Turkey Steak with Chargrilled Tenderstem Broccoli and Quinoa
Serves 4.
Easy. Preparation time: 4 hours (marinade),
Cooking time: 15 minutes
Ingredients:
Pinch of Salt and Pepper
2 Tbsp. Garlic Puree
1 Tbsp. Basil, chopped
2 Tbsp. Olive Oil
2 Cups Quinoa
2 Tbsp. Parsley, chopped
4 Turkey Steaks/ Escalopes
2 handfuls Tenderstem Broccoli
60g Black Pitted Olives
4 Tbsp. Parmesan Cheese
Method:
Mix the pepper, salt, garlic and basil together with half of the olive oil.
Rub well into the turkey escalopes and marinade in the fridge for at least 4 hours, preferably overnight.
Cook the quinoa as per packet instructions and once cooked, stir through half of the chopped parsley.
Heat up the BBQ and grill the escalopes for 8-10 minutes on each side.
On a separate part of the BBQ, cook the broccoli for 8-10 minutes, turning regularly.
For the last 3 minutes of cooking, add the olives and the remaining chopped parsley on top.
Place on a serving dish and garnish with a sprinkling of parmesan cheese.
If you have any allergies or intolerances, please check packaging or point of sale allergen information
