Chargrilled turkey with quinoa tabbouleh & tahini dressing

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Ingredients

200g quinoa

½ cucumber , cut into 1cm chunks

175g cherry tomato , halved

3 spring onions , finely sliced

handful parsley , roughly chopped

handful coriander , roughly chopped

1 tbsp olive oil , plus 1 tsp

juice 1 lemon

4 turkey steaks

1½ tbsp tahini paste

1½ tbsp low-fat yogurt

juice ½ lemon

½ garlic clove, crushed

½ tsp clear honey

Method

Tip the quinoa into a saucepan and pour over 600ml water. Cover with a lid and bring to the boil. Turn down and simmer until the water has evaporated (just as you’d cook rice) – about 20 mins. Take off the lid and leave to cool while you prepare the turkey and salad.

Tip the cucumber, tomatoes, spring onions and herbs into a large mixing bowl. Pour over 1 tbsp olive oil and lemon juice, season well and mix everything together.

Heat a griddle pan and, when smoking hot, rub the turkey steaks with 1 tsp olive oil. Cook for about 5 mins on each side, depending on thickness. Stir together all the dressing ingredients along with 3 tbsp water. Toss the quinoa together with the salad and arrange on plates. Cut the turkey into thick slices, pile up on the quinoa and drizzle over the dressing.