We love a good Turkey Freekeh Pilaf with mixed Peppers and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Freekeh(ContainsCereals containing gluten)
Vegetable Stock Powder(ContainsCelery)
Flat Leaf Parsley
Shawarma Spice Mix
Greek Style Natural Yoghurt(ContainsMilk)
Green Bullet Chilli
Heat a drizzle of oil in a large frying pan on high heat. Chop the turkey into 2cm chunks. When hot, add the turkey to the pan along with a pinch of salt and fry until starting to brown, 4-5 mins. Lower the heat to medium sprinkle over the shawarma seasoning and fry for another 2-3 mins, until the turkey is cooked. IMPORTANT: The turkey is cooked when it is no longer pink in the middle. Transfer to a bowl (keep the pan!).
While the turkey cooks, halve, peel and finely slice the shallot. Peel and grate the garlic (or use a garlic press). Halve the peppers and discard the cores and seeds. Chop into small pieces. Halve the chilli lengthways, deseed then finely chop. Boil your kettle.
When the turkey is out, wipe out the pan, keep on medium heat and add another drizzle of oil. Pop in the shallot and peppers. Cook, stirring occasionally, until starting to soften, then add the garlic and a pinch of chilli (use as much as you like - you can always add more later!). Stir and cook for 1 minute, then stir in the freekeh. Cook for another minute. Meanwhile, combine the boiling water (see ingredients for amount) and stock powder in a measuring jug.
Stir the stock into the pan then cover tightly with a lid (or some foil) and leave to cook on a medium-low heat for 15 mins. TIP: Don't be tempted to remove the lid in this time! When the 15 mins is up, remove the pan from the heat, lift the lid and pop the spinach and cooked turkey (along with any juices) on top. Quickly replace the lid and leave to one side for 5 mins.
As the pilaf cooks, zest the lemon then chop into wedges. Roughly chop the parsley (stalks and all). Pick the mint leaves from their stalks and roughly chop (discard the stalks). Pop the yoghurt into a small bowl and stir through a quarter of the parsley and mint.
Remove the lid from the pan and stir the spinach and turkey through the pilaf. Add the remaining parsley and mint and the lemon zest. Stir together then season to taste with salt, pepper, a squeeze of lemon juice and a pinch more chilli (if needed). Serve the turkey pilaf in bowls topped with the herby yoghurt and any remaining lemon wedges for squeezing over. Enjoy!