400g 7% turkey thigh mince
4 rashers back bacon
60g of light cheddar cheese
1 tsp of wholegrain mustard
1 tsp of tomato purée
200g mushrooms (shiitake/button/enoki)
15g butter
1 tbsp dressing cheese (parmesan, romano, ricotta, feta, cotija)
1/4 tsp garlic granules
Big pinch of flakey salt, black pepper and cayenne
Fist sized portion of veg (spinach, kale, cabbage, greens, salad onions)
Serves 3
Cals: 442 (excludes green veg option)
P: 52
C: 9
F: 21
Fibre: 3g
Preheat oven to 200C, boil your kettle and a non-stick pan on low.
In a bowl, add turkey mince alongside diced cheese, tomato paste, mustard, salt, pepper and cayenne, combine very well. Divide mixture equally into four and pat into a cylindrical shape. Wrap each division with a rasher of bacon and skewer to hold together. Roast for 18-20 minutes until firm.
Meanwhile, slice mushrooms and add 1 thumb sized amount (12-15g or 1 tbsp) of butter to the pan, add the mushrooms and cook very low. Don’t add seasoning until the desired golden colour is reached and water stops releasing from the mushrooms. Keep the heat low.
Steam, boil or roast any vegetables you also wish to serve.
Once the turkey is done, combine garlic granules with the mushrooms, mix and lay into the serving dish, place turkey wrap on top and serve alongside green veg and dressing cheese.
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