A visit to London’s Momo Restaurant inspired this recipe for Moroccan turkey skewers on a bed of quinoa and lentils.
300g turkey breast, diced
4 fresh dates
1 small onion
1 teaspoon Manuka honey
2 tablespoons soy sauce
150g yellow lentils
1 tablespoon vegetable bouillon or 4 cups of fresh vegetable stock
Quarter the plums and the onion, halve the dates.
Get the skewers and alternate pieces of date, turkey, onion, turkey, plum, turkey and date.
In the meantime prepare the marinade for the skewers: in a pan mix the honey and the soy sauce plus a bit of water, reduce until it becomes slightly sticky (about 5 minutes). Set aside.
Rinse the quinoa and lentils in cold water, drain, then add fresh water to the pan with the quinoa and lentils and cook for 20 minutes. Add the vegetable bouillon or stock.
Grill the skewers until cooked (15-20 mins), turn over a few times and cover with the marinade often.
Serve the skewers on top of the lentils and quinoa and enjoy.
This dish provides a wide range of minerals and vitamins, in particular:
- vitamin B1
- vitamin c
- vitamin k
Picture credits: Paola Bassanese