Cold Poached Lemon and Coriander Turkey Fillet

Serves 2

750 ml chicken stock

400g turkey filet, cut into 4

MARINADE:

Juice of 2 large lemons

2 large garlic cloves, peeled and crushed

2 packed tablespoons roughly chopped fresh coriander leaves/stalks

1 small onion, roughly chopped

100 ml extra virgin olive oil

75 ml sunflower oil

1 tsp sugar

1 tsp salt

1 tsp freshly ground black pepper

125 ml natural Greek yoghurt

1.  Bring the stock to the boil in a large saucepan.  Add the turkey pieces and arrange in a single layer. Lower the heat, cover and simmer for about 10 minutes, until cooked through. Remove the pan from the heat and let the turkey pieces cool in the stock.

2.  In a mini mixer, combine the lemon juice, garlic, coriander and onion and whiz until the onion is minced (or mince the onion by hand and finely chop the coriander and blend well with the other ingredients). Pour into a glass jug and add the olive and sunflower oil, sugar, salt and pepper.

3.  Slice the cooled turkey pieces into 1 cm wide strips, put in a shallow glass dish and pour over two-thirds of the marinade. Cover and marinade in the fridge for at least 6 hours (up to 24 hours max).

4.  Mix the remaining marinade with the yoghurt to use as a dressing and keep refrigerated until required.

5.  Drain the marinade off the turkey slices and arrange them on a bed of salad leaves. Dress with the yoghurt dressing.