Name: Tandoori turkey with pineapple salsa
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1/4 cup tandoori paste; 1/4 cup yogurt; 4 x 100g turkey breast steaks; 4 potatoes, unpeeled; 1 tablespoon vegetable oil; 1 teaspoon each brown mustard seeds and cumin seeds; Pineapple salsa; 1 pineapple, sliced thickly; 1 red capsicum, chopped coarsely; 1/3 cup coarsely chopped fresh mint; 1 tablespoon lime juice

Tandoori turkey with pineapple salsa

This tender barbeque turkey takes its flavour inspiration from mixed cuisines. Mexican style salsa, with Indian spices makes an exciting, explosive flavour combination in this marvellous dish.

Ingredients

1/4 cup tandoori paste

1/4 cup yogurt

4 x 100g turkey breast steaks

4 potatoes, unpeeled

1 tablespoon vegetable oil

1 teaspoon each brown mustard seeds and cumin seeds

Pineapple salsa

1 pineapple, sliced thickly

1 red capsicum, chopped coarsely

1/3 cup coarsely chopped fresh mint

1 tablespoon lime juice

Method

1.Combine paste, yogurt and turkey in large bowl. Cover; refrigerate 3 hours or overnight.

2.Boil, steam or microwave whole potatoes until tender; drain, cool.

3.Meanwhile, make pineapple salsa; cook pineapple on heated oiled barbecue (or grill or grill pan) until browned lightly; chop coarsely. Combine pineapple with remaining ingredients in medium bowl.

4.Cut potatoes into 1cm thick slices; combine potatoes, oil and seeds in medium bowl, season. Cook on heated oiled barbecue flat plate until browned lightly.

5.Drain turkey; discard marinade. Cook turkey on heated oiled barbecue (or grill or grill pan).

6.Serve turkey with potatoes and salsa.

Women's Weekly Food

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Ingredients

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