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    Turkey Rolls on Rosemary Skewers

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    Turkey Rolls on Rosemary Skewers

    Turkey meat is naturally low in fat, making it ideal for a Perfectly Balanced meal. You can enhance the flavour of the turkey by using long, aromatic rosemary sprigs for the skewers.

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes
    • Total time: 40 minutes 40 minutes

    Makes: 4 skewers


    • 500g Waitrose Fresh British Turkey Steaks
    • 1/4 jar Sacla' Chargrilled Aubergine Pesto
    • 1 red pepper
    • 1 yellow pepper
    • 4 Waitrose Rosemary Skewers
    • 2 small courgettes, sliced into 1cm lengths
    • Salt and freshly ground black pepper


    1. Place the turkey steaks between 2 sheets of clingfilm and beat with a rolling pin until flattened and doubled in surface area. Spread the pesto over the steaks and roll up, swiss-roll-style, starting from a thick side. Cut into pieces 4cm thick.
    2. Slice the peppers in half, deseed and cut into large chunks. Remove the lower leaves from the rosemary skewers. Pierce the pieces of turkey, courgette and peppers with a metal skewer to make holes, then thread them onto the rosemary skewers.
    3. Season lightly and cook on a prepared barbecue or under a preheated grill for about 20 minutes, turning frequently, until the turkey is thoroughly cooked and there is no pink meat, and the vegetables are lightly charred.
    4. Serve with Waitrose Perfectly Balanced Fresh Tomato and Herb Sauce and warm Waitrose ciabatta rolls.

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