Tex Mex Turkey Steaks with Sweetcorn Salad Recipe

Serves 4

1-6 PersonalPoints™ Per Serving

Ingredients

4 x 125 g turkey breast steaks
400 g frozen sweetcorn kernels
2 spring onions, trimmed and thinly sliced
1 tomato, diced
1 green chilli, deseeded and diced
1 green pepper, deseeded and finely chopped
2 tbsp fresh coriander, chopped
2 tbsp lime juice, plus wedges to serve
2 tsp extra-virgin olive oil
Pinch of cayenne pepper
Calorie-controlled cooking spray

Method

Step 1: Preheat the grill until the green ready indicator light comes on.
Step 2: Boil the sweetcorn in a pan of water for approx. 4–5 minutes until tender. Drain and transfer to a serving bowl. Leave to cool, then add the spring onions, tomato, green chilli, green pepper, coriander, lime juice and olive oil. Toss to combine the ingredients and season to taste.
Step 3: Season the turkey steaks and sprinkle with cayenne pepper. Mist with the calorie-controlled cooking spray and cook for approx. 5 minutes on each side, until cooked through and golden

Serve the turkey steaks and the sweetcorn salad with the lime wedges for squeezing over.

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