SERVES

Turkey Satay with Crisp Salad and Toasted Flatbread

INGREDIENTS

1 packet of Mallon’s Low Fat Turkey Sausages, skin removed

For the Marinade:

2 tablespoons of Tamari (or soy sauce)

The juice of 1 lime

10g low fat peanut butter

1 teaspoon stevia

1 garlic clove, crushed

1/2 small red chilli, deseeded and finely chopped

A small handful of fresh coriander, finely chopped

For the Salad:

1/2 cucumber, cut into ribbons

1/2 red pepper, cut into thin slices

1/2 yellow pepper, cut into thin slices

150g Edamame soya beans

For the Dressing:

1 tablespoon red wine vinegar

1 teaspoon stevia (natural sweetener)

A tiny pinch of chilli flakes

To serve:

1 small wholewheat gluten free flatbreads, cut in half

METHOD

You will need wooden skewers.

Pre heat oven to temperature 180^oC/ gas mark 4.

Pre-heat the oven and soak the wooden skewers in cold water for 10 minutes, this will prevent them from burning.

Place the sausage meat into a bowl and mix together. Divide into 4 equal size pieces and roll into cylinder shapes.

Place the tamari, peanut butter, stevia, garlic and chilli into a bowl, place in the microwave for a minute to melt the peanut butter and mix well. Add the turkey cylinder shapes and marinade for 10 minutes.

Remove the turkey from the bowl and thread onto the pre soaked skewers, then place onto a baking tray. Pour the remaining marinade over the turkey and cook in a hot oven for 10 minutes.

Arrange the salad onto plates, mix the dressing together and drizzle over the salad. Toast the flatbread and then cut into fingers and serve alongside the salad and turkey satay sticks.