Fig, nut & seed bread with ricotta & fruit
Start the day well with this fruit and nut breakfast loaf, spread with cream cheese and topped with orange or apple. It keeps for a month, too
Spiced turkey patties with fruity quinoa salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 carrotspeeled and cut into thin batons
- 3 red onions2½ cut into chunky wedges (roots intact) and ½ grated
- 2 tbsp olive oil
- 200g quinoa
- 2 tsp coriander seed
- 2 tsp cumin seed
- 400g turkey mince
- 25g fresh wholemeal breadcrumb
- 3 garlic clovescrushed
- 4 tbsp 0% fat Greek yogurt
- few dashes of Tabasco sauce
- 1 pomegranatedeseeded over a bowl to catch the juices
- 2 orangessegmented
- large pack parsleyroughly chopped
Nutrition: per serving
- kcal452low
- fat10glow
- saturates2g
- carbs55g
- sugars24g
- fibre8g
- protein37g
- salt0.4g
Method
step 1
Heat oven to 220C/200C fan/gas 7. Tip the carrots and onion wedges into a roasting tin. Toss in 1 tbsp olive oil, season and roast, stirring once, for 30 mins or so until tender.
step 2
Meanwhile, cook the quinoa following pack instructions, drain and put to one side. Heat a large, non-stick frying pan and toast the seeds for 1-2 mins until aromatic. Pop into a pestle and mortar and grind before tipping into a large bowl. Add the turkey, grated onion, breadcrumbs, most of the garlic and seasoning, then mix. Shape into 12 small patties. Heat the remaining oil in the same pan and fry the patties for 3-4 mins on each side until browned and cooked through.
step 3
In a small bowl, mix the yogurt, remaining garlic, Tabasco, 1 tbsp of water and seasoning. Toss together the drained quinoa, pomegranate seeds and juice, orange segments, parsley and roasted veg and some seasoning. Serve with the patties and spiced yogurt.
