This turkey recipe with lime and chilli, butternut squash and couscous salad is a great way of enjoying any Christmas leftovers and refuelling for your next training session
1 6oz-8oz turkey escalope
1 small chilli
½ butternut squash
1 tbsp sultanas
1 tbsp chopped mint
1 tbsp Greek yoghurt
How to make it
1 – Season the turkey with salt and pepper and place in a bowl. Squeeze half the juice of the lime over the turkey. Chop the chilli and rub into the turkey. Leave to marinate for 30 minutes.
“This is a high-energy, flavoursome dish”
2 – Cover the couscous with cold water and leave to one side for 15 minutes. Once the couscous has absorbed all of the water and is soft to the touch, crumb between your fingers or with a fork. Now mix it with the sultanas, mint, almonds and blueberries.
3 – Place the turkey into a preheated oven at 180 degrees for 10-12 minutes. If you’re reheating cold turkey then make sure it’s piping hot, not just warmed through. Only reheat cooked turkey once.
4 – When the turkey is cooked through, serve with the couscous and a big spoonful of Greek yoghurt.
Nutritional content per serving
(Not including the Greek yoghurt)
33g fat (low saturated)
Nutritionist Jacqueline Birtwisle says: “This is a high-energy, flavoursome dish that gets its carbohydrate from a number of sources – the couscous, squash and sultanas.
“Turkey is naturally low in fat, so the fat is mostly from the almonds – which is a great source of minerals and includes calcium (the same calcium content as 100ml milk) and the antioxidant vitamin E.”