with crunchy veg
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Turkey Mince
250 grams
Ciabatta
2 unit(s)
Aioli
1 sachet(s)
Ketchup
2 sachet(s)
Yoghurt
75 grams
Paprika
2 sachet(s)
Onion
1 unit(s)
Cucumber
1 unit(s)
Salad Leaves
120 grams
Grated Cheese
50 grams
Carrot
1 unit(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Halve, peel and thinly slice the onion.
- Place a pan over medium-high heat (no oil).
- Once the pan is hot, fry the mince and onion until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Use a spoon to break it up as it cooks. Season with half the paprika, salt and pepper. Once cooked, set the mince aside and cover to keep warm.
- Meanwhile, cut the ciabatta into 2 cm cubes.
- Trim the carrot, then coarsely grate (no need to peel).
- Return the pan to medium-high heat with a good drizzle of oil.
- Add the remaining paprika and then the ciabatta pieces.
- Fry the croutons for 4-5 mins. Season to taste with salt and pepper.
- While the croutons are frying, trim the salad leaves, then thinly slice or tear into bite-sized pieces.
- Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
- Toss the salad leaves with a drizzle of oil and season to taste with salt and pepper.
- Mix the yoghurt, aioli and ketchup in a bowl.
- Serve salad leaves, croutons, cucumber, carrot, cheese, dressing and mince in separate serving dishes.
- Assemble your individual bowls at the table.
2552
kJ
Energy (kJ)
610
kcal
Energy (kcal)
28.9
g
Fat
8.1
g
of which saturates
44.2
g
Carbohydrate
15.3
g
of which sugars
4.1
g
Dietary Fiber
45.7
g
Protein
0
mg
Cholesterol
4.13
g
Salt
