2 x (approx 650gm) Steggles Turkey Breasts cut into large pieces
1/2 cup tandoori paste
1/4 cup Greek yoghurt + extra, to serve
250g cherry tomatoes, quartered
1 Lebanese cucumber, diced
1/2 small red onion, finely chopped
1/4 cup coriander leaves
1/4 cup mint leaves
1 1/2 tbsp olive oil
1 1/2 tbsp red wine vinegar
Naan bread, lemon wedges, to serve
Method
In a medium bowl combine the tandoori paste with the yoghurt and stir to combine. Place in a large snap-lock bag, add the turkey and rub to coat. Marinate in the fridge for 15 minutes
Meanwhile, place the tomatoes, cucumber, onion and herbs in a bowl. Drizzle with the vinegar and oil and toss well to coat. Season with sea salt and pepper
Preheat a char-grill pan or barbecue over medium-high heat. Remove the turkey from the marinade and cook for 5-7 minutes, turning or until the turkey is cooked through. Set turkey aside on a plate covered with foil for 5 minutes
Serve turkey with salad, extra Greek yoghurt, naan bread, and lemon wedges
