A classic dish which can be a real crowd - pleaser.
Super easy and quick to make. Light, but still nutritious.
The turkey could also be replaced by chicken or better yet, your favourite white fish fillet.
Preparation time: 10 minutes
Cooking time:15 minutes
4/5 Turkey steaks
1/2 glass chicken stock
2 organic lemons - zest and juice
One handful of capers
One handful of blakl pitted olives
4 tomatoes, roughly chopped
1 courgette thinly sliced
Some chestnut mushrooms sliced
Salt, freshly ground pepper
Handful of parsley and thyme finely chopped.
In a large frying pan heat the oil over high heat and add the turkey steaks.
Cook for 2 minutes , turning once to brown both sides.
Add the stock, lemon zest, capers, olives, courgette and mushrooms.
Stir then add the tomatoes and some seasoning.
Simmer for about 10 minutes until the turkey is cooked.
Add the herbs and check the seasoning.
Serve with boiled rice - I added some butter and some fennel seeds - or any greens of your choice.