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Olive and caper Paneer Broth
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Turkey Tabbouleh in feta and dill
Our tested Slow-Cooked Turkey Tabbouleh: charcoal-grilled, generous, and balanced with feta and dill. Serves 4 people with plenty to go around.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the feta and dill elements, and pat the turkey dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the turkey. Cover and cook low and slow, stirring now and then, until rich and spoonable.
Stir in the kalamata olives and the rest of the feta and dill flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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