Turkey Pepper Salad
10g coconut oil
1 romaine lettuce, halved lengthwise
1 tomato, diced roughly
1 red onion, cut into chunks
1 green pepper, diced roughly
Half an avocado, peeled, pitted and diced
½ tsp ground cumin
¼ tsp paprika
¼ tsp chilli powder
¼ tsp salt handful fresh coriander,
Chopped finely (optional)
200g turkey, diced
Drizzle half of the oil lightly over the romaine lettuce, tomato, onion, pepper and avocado. Mix remaining oil with the spices and salt and coat the turkey thoroughly.
Heat a large skillet to a medium temperature. Add the turkey to the pan and spread the vegetables and romaine evenly around it. Cook for 3 minutes, then turn all the ingredients.
Cook for a further 3 minutes, then remove the turkey, romaine lettuce and all vegetables, except for the onion and peppers. Grill the onions and peppers until softened.
Cut romaine into small chunks. Serve in a bowl topped with the turkey and cooked vegetables. Add salt to taste and garnish with coriander.