MONDAY
TURKEY, STRAWBERRY & AVOCADO SALAD
PREP 15 MINS COOK 10 MINS SERVES 2 (AS A MAIN)
1 Put turkey fillets between two sheets of baking paper and use a rolling pin to bash to a 1cm thickness. Put turkey, lemon slices and garlic into a medium, deep non-stick frying pan. Cover with water so the turkey is submerged. Bring to the boil over a medium heat. Reduce heat to medium-low, cover and cook for 10 minutes, or until the turkey is cooked through and the juices run clear. Use a slotted spoon to transfer to a plate. Cover loosely with foil and set aside to cool slightly.
2 Whisk the lemon zest and juice and the maple syrup in a small bowl. Slowly whisk in the oil, then the poppy seeds. Season with pepper.
3 Use two forks to shred the turkey. Divide the spinach, avocado, strawberries and basil between plates and top with the turkey. Drizzle with the dressing and serve.
Nutritional info
PER SERVE 1220kJ (292Cal), protein 25g, total fat 17g (sat. fat 3g), carbs 4g, fibre 11g, sodium 285mg. Carb exchanges 1/2 .Gl estimate low • Gluten free. Lower carb
TUESDAY
MEXICAN STREET CORN SOUP
PREP 15 MINS COOK 20 MINS SERVES 2 (AS A MAIN)
1 Heat half the oil in a medium saucepan over medium-high heat. Add the corn, keeping it in a single layer as much as possible. Cook undisturbed for 2 minutes so the kernels turn golden on the bottom. Stir, spread out again and repeat until the corn is golden and charred in spots. Cook for another minute, stirring, then tip into a large bowl.
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