Moroccan spiced turkey centres this twist on the traditional Cobb salad. Perfect for a buffet table or arranged on individual plates for a light meal.
- 375 g boneless skinless Ontario Turkey Breast, cut into bite-size pieces
- 1 tsp (5 mL) paprika
- 1/2 tsp (2 mL) each ground cumin, coriander, ginger and salt
- 1/4 tsp (1 mL) each ground cinnamon, black pepper and cayenne pepper
- 2 cloves garlic, minced
- 3 tbsp (45 mL) vegetable oil
- 1/2 cup (125 mL) prepared hummus
- 1/2 cup (125 mL) packed fresh Ontario Parsley Leaves
- 2 tbsp (25 mL) apple cider vinegar
- Salt and freshly ground black pepper
- 1 head Ontario Greenhouse Leaf Lettuce, torn in bite-size pieces
- 1 cup (250 mL) diced Ontario Greenhouse Cucumber
- 1/2 cup (125 mL) crumbled Ontario Blue Cheese
- 2 hard-cooked Ontario Eggs, halved
- 1 Ontario Greenhouse Tomato, cut in thin wedges
- Half each Ontario Greenhouse Sweet Yellow and Red Pepper, cut into strips
- Ontario Sunflower Sprouts
Place turkey in medium bowl. Sprinkle with paprika, cumin, coriander, ginger, salt, cinnamon, pepper, cayenne and half of the minced garlic; mix well.
In large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. Add turkey; stir-fry until cooked through, about 6 minutes. Remove from heat; set aside.
In blender, combine hummus, parsley, vinegar, remaining oil and garlic, and 2 tbsp (25 mL) of water; blend until smooth. Season to taste with salt and pepper.
On large platter, arrange lettuce, turkey, cucumber, cheese, eggs, tomato and peppers. Sprinkle with sprouts. Serve dressing on the side.
- PROTEIN: 32 grams
- FAT: 21 grams
- CARBOHYDRATE: 10 grams
- CALORIES: 360
- FIBRE: 3 grams
- SODIUM: 580 mg