This is a fantastic super low fat, super flavoursome superfood recipe. I made this on a friday night for my girlfriend and myself and it was a FlavourSmash revelation…

Serves 2

Ingredients:
For the Turkey: 2 Turkey Breast Steaks, Lime Juice, Schwartz Lemon Pepper

For the Stir Fry: 2 Leeks, Raddish Sprouts, Curly Kale, Fresh Coriander, Ginger

Stir Fry flavours: Wholegrain Mustard, Worcestershire Sauce, Soy Sauce, Wine Vinegar and Lemon Pepper

For the Sauce: Low Fat Alpro Soya Voghurt, Wholegrain Mustard, Cider Vinegar

For the Peppers: Orange or Red Sweet Peppers, Olive Oil and Lazy Garlic

Method:

Beofre you start, get a dish as above and fill with Lime Juice, I’ve used Jiff Lime Juice for convenience but I bet fresh lime juice would be even better. Cover the steaks in a generous amount of Schwartz Lemon Pepper (I’ll do a post on this under Flavours soon) and place in the lime juice and let them marinade for at least 20 mins. Soon as you’ve done this, cut your peppers in half, remove any seeds and place in roasting tray. Spinkle some of ready chopped lazy garlic over each one, and drizzle a small amount of olive oil over the lot. Stick in the oven for on 190C for 30mins.

Here are the ingredients for the stir fry and sauce. The raddish sprouts are a fantastic superfood, crunchy with a hot raddish punch, they are the perfect ingredient for this sti-fry. Not to mention their gorgeous colour.

For the sauce I’m trying something a bit brave, we’re going to load a lots of flavour into some low fat yogurt. This is risky since yogurt is not heat tolerant. This means that it will separate and go a bit weird if you heat it up too much. Put the yogurt in a pan, and add two tablespoons of the mustard and a dash of cider vinegar for a little tang and really gently heat. Don’t get it too hot, just run a little bit of heat through the mxture. Certainly don’t let it boil. It won’t matter that it is not piping hot since all the other components of the dish will be.

Smash all the stir fry ingredients togther as described before and cook until the leeks have all softened. Keep tasting as it’s cooking and add the flavours, I’ve found the best way to do these stir frys is to taste as you go.

For the steaks, pull them out of the marinade and pan fry on a medium heat for about 4 minutes each side. The lime will have nicely penetrated the flesh and the pepper should still be clinging to the meat a bit. This will form a light crust. With Turkey, if it’s overcooked it can go dry quite quickly, so be careful to pull it out of the pan just before it’s over cooked.

Bring it all together as shown in the pictures, it was a good presentation move to pile up the peppers on top of each other. The vibrant colours in this made it look fantastic, Siobhan was thoroughly impressed and it tasted it out of this world. This was my first experiement with the Lemon Pepper, I think it could prove a great spice mix to have in the cupboard permanently.

Hearty, nutricious and full of exciting flavours. You can eat meals like this every night and lose weight. I can’t believe it.

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