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.
- 12 oz (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, 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 Ontario Parsley Leaves
- 2 tbsp (25 mL) apple cider vinegar
- Salt and 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 (about 2 oz/60 g)
- 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
- Fresh Ontario Sunflower Sprouts or Coriander Sprigs
In medium bowl, place turkey. In small bowl, combine paprika, cumin, coriander, ginger, salt, cinnamon, pepper, cayenne and half of the minced garlic. Sprinkle over turkey and mix well.
In large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. Add turkey and stir-fry until cooked through, about 6 minutes. Remove from heat and 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. Cover and refrigerate until ready to use.
On large platter, arrange lettuce evenly. Place turkey (warm or room temperature) in centre and arrange cucumber, cheese, eggs, tomato and peppers around turkey. Serve drizzled with dressing or serve dressing on the side. Sprinkle with sunflower sprouts.
- PROTEIN: 32 grams
- FAT: 21 grams
- CARBOHYDRATE: 10 grams
- CALORIES: 360
- FIBRE: 3 grams
- SODIUM: 580 mg