Turkey & Apple Tabbouleh

Name: Turkey & Apple Tabbouleh with Walnuts and a Garlic Yoghurt Dressing
Total time: 25 min
Yield: 2
Cuisine: British
Ingredients: 100 Bulgur Wheat; 250 Diced British Turkey Breast; 1 Echalion Shallot; 1 Apple; 1 Garlic Clove**; 1 Flat Leaf Parsley; ½ Lemon; 20 Walnuts; 1 Vegetable Stock Powder; 75 Low Fat Natural Yoghurt; ½ Cucumber; 1 Olive Oil; 200 Water for the Bulgur

with Walnuts and a Garlic Yoghurt Dressing

Recipe Development TeamPublished on May 22, 2019

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This Turkey and Apple Tabbouleh is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Tags:

Calorie Conscious

Allergens:

Nuts

•Milk

The quantities provided above are averages only.

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 war 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.

Total25 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

100

Bulgur Wheat

250

Diced British Turkey Breast

Echalion Shallot

Apple

Garlic Clove**

Flat Leaf Parsley

Lemon

Walnuts

(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)

Vegetable Stock Powder

Low Fat Natural Yoghurt

(Contains: Milk)

Cucumber

(May contain traces of: Celery)

Not included in your delivery

Olive Oil

200

Water for the Bulgur

Nutritional information

Energy (kcal)495 kcal

Energy (kJ)2071 kJ

Fat13 g

of which saturates2 g

Carbohydrate50 g

of which sugars11 g

Protein43 g

Salt1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Cooking Instructions and Tips

Preheat your oven to 200°C. Pour the water (see ingredients for amount) into a large saucepan and bring to the boil. Stir in the stock powder and the bulgur wheat. Bring back to the boil, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve. Halve and peel the shallot. Cut each half into large wedges.

Pop the shallot, garlic clove (leave the skin on) and turkey onto a large baking tray. Season with a pinch of salt and pepper and drizzle with olive oil. Toss to coat everything in the oil. IMPORTANT: Remember to wash your hands and equipment after handling raw meat! Roast on the top shelf of the oven until the turkey is cooked and the shallot is soft and beginning to colour, 10-12 mins. IMPORTANT: The turkey is cooked when it is no longer pink in the middle!

While the bulgur wheat and turkey cook, quarter the apple and remove the core. Chop into 1cm pieces. Trim the cucumber then quarter lengthways. Chop widthways into 1cm pieces. Roughly chop the parsley (stalks and all). Roughly chop the walnuts. Pop the apple, cucumber, walnuts and half the parsley into a mixing bowl and set to one side.

Zest and halve the lemon. Add the yoghurt, half the lemon juice and the olive oil (see ingredients for amount) to a small bowl and mix to combine. Set to one side.

Once bulgur is cooked, fluff it up with a fork and add to the mixing bowl with the rest of the tabbouleh ingredients then add the lemon zest. Gently stir everything together and season to taste with salt and lots of pepper.

When the turkey is out of the oven, squeeze the garlic out of its skin (careful, it's hot!), roughly chop or grate it and add to the dressing. Stir well and add a small pinch of salt and pepper. Stir the shallot and turkey into the tabbouleh then share between your plates. Drizzle over the garlic youghurt dressing and sprinkle over the remaining parsley. Dig in!