Turkey Fillet with Bulgur and Light Tomato Salad
by Editorial Staff
The turkey fillet should be sprinkled with herbs and grilled. Serve fillet well with bulgur and vegetable salad.
Cook: 30 minutes
Servings: 4
Ingredients
- Lemon – 1 pc.
- Large tomato – 1 pc.
- Bulgur – 1 glass
- Fresh parsley (chopped) – 1/4 cup
- Fresh oregano (chopped) – 1 tbsp
- Mint leaves (chopped) – 1 tbsp
- Olive oil – 2 teaspoon
- Turkey fillet – 450 g
Directions
- Turn on your home or outdoor grill to preheat to medium heat. Cut the tomato into cubes.
- Remove 1/4 teaspoon of zest from the lemon and squeeze out 2 tablespoons of juice. In a small bowl, combine 1 tablespoon of juice and chopped tomato. Set aside.
- Cook bulgur. In a large saucepan, bring 2 cups water to a boil. Add bulgur to boiling water, reduce heat to low, cover the saucepan and cook until the liquid evaporates, about 15 minutes. Then add parsley leaves, 1/8 teaspoon of salt and black pepper, lemon zest, and the remaining lemon juice.
- In a small bowl, combine oregano, mint, and olive oil. Rinse the fillet, dry it, grate it on all sides with a herbal mixture, sprinkle with 1/4 teaspoon of salt and pepper. Place the turkey fillets on the grill and cook for about 3-4 minutes on each side.
Serve the turkey fillet with tomato salad and bulgur.
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