Lemony crumbed turkey with broccoli-bean smash
By Cassie Best
Kids can help make these crispy breadcrumbed goujons with butter bean mash, greens, vine tomatoes and pesto
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Prep:25 mins
Cook:25 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 477
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fat 17g
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saturates 3g
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carbs 40g
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sugars 5g
-
fibre 9g
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protein 42g
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salt 1.8g
Ingredients
- 3 tbsp plain flour
- 1 large egg
- 100g fresh breadcrumbs
- zest 1 lemon, plus lemon wedges to serve (optional)
- small handful parsley, chopped
- 450g turkey breast steaks
- 2 tbsp sunflower oil
- 4 vines cherry tomatoes
- 350g broccoli, cut into small florets
- 400g can butter beans, drained
- 4 tbsp pesto
Method
Heat oven to 180C/ 160C fan/gas 4. Put the flour into a wide, shallow bowl with a little seasoning. Whisk the egg in a second shallow bowl with 1 tbsp water. Add the breadcrumbs, lemon zest and parsley to a third shallow bowl.
Get the kids to dip each turkey steak into the flour, shaking off any excess, then into the egg, and finally into the breadcrumbs – press the crumbs into the turkey to make sure they really stick. Put the steaks on a large baking tray, drizzle with oil and bake for 20 mins. Add the cherry tomatoes to the tray and bake for a further 5 mins.
Meanwhile, boil a pan of water, then add the broccoli and cook for 5 mins. Add the butter beans and cook for 2 mins more until broccoli is really tender. Drain well and leave to steam-dry for 1-2 mins. Tip back into the pan, add the pesto and get the kids to mash everything up with a potato masher. Divide the turkey smash and tomatoes between plates – adding lemon wedges for those who want to squeeze some over.
