Ingredients
13 total- 1 small red onion, finely sliced
- 50g jalapeños, from a jar, plus 1 tbsp juice
- 4 turkey breast fillets (approx. 500g)
- 1 tbsp smoked paprika, plus 1 tsp
- 1 tbsp vegetable oil, plus 1 tsp for frying
- 2 (400g) tins black beans, drained
- 1 tbsp chipotle chilli paste, plus ½ tsp
- 2 tbsp extra-virgin olive oil
- 50g coriander, finely chopped
- 300g cherry tomatoes, halved
- 1 lime, juiced
- 1 tbsp olive oil
- 2 salad onions, finely sliced
Method
5 stepsStep 1
Rub the onions with a pinch of salt, then place in a small bowl with 1 tbsp juice from the jalapeño jar. Leave to pickle.
Step 2
Place the turkey fillets between 2 large sheets of baking paper and bash with a rolling pin to 1.5 cm thick. Rub all over with the paprika, 1 tbsp vegetable oil and some salt. If time permits, marinate for up to 1 hr. Heat 1 tsp vegetable oil in a large non-stick frying pan over a medium heat. Add the turkey and fry for 2½ mins on each side or until just cooked through and golden.
Step 3
Meanwhile, put the black beans in a small pan, cover with just-boiled water and leave to bubble for 3 mins. Drain well, then tip into a bowl and stir in the 1 tbsp chipotle chilli paste, extra-virgin olive oil, paprika, coriander and some salt. Gently mash with a fork.
Step 4
To make the salsa, put the cherry tomatoes, lime juice, olive oil, ½ tsp chipotle chilli paste and salad onions in a bowl and toss well to combine.
Step 5
To serve, divide the lightly mashed black beans between plates and place a turkey breast on top. Serve with the salsa and pickled onions, with the jalapeños scattered over. Leftovers will keep covered and chilled for 1-2 days; eat cold.