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    Turkey Saltimbocca with Garlic and Coriander Couscous

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    Turkey Saltimbocca with Garlic and Coriander Couscous

    Try this twist on an Italian favourite, usually made with veal. The Parma ham adds both colour and, with the balsamic glaze, a sweet, rich flavour.

    • Preparation time: 5 minutes
    • Cooking time: 6 minutes to 8 minutes
    • Total time: 11 minutes to 13 minutes 15 minutes

    Serves: 4


    • 500g pack Waitrose 4 Fresh Turkey Breast Steaks
    • 4 large sage leaves
    • 4 slices Waitrose Farm Assured Prosciutto di Parma
    • 3 tbsp olive oil
    • 110g pack Waitrose Garlic and Coriander Couscous (from the grocery section)
    • 2 medium courgettes, thinly sliced
    • Waitrose Cooks' Ingredients Balsamic Glaze, to serve


    1. Place the turkey steaks on a board and top each one with a sage leaf. Wrap a slice of Parma ham around the middle of each steak to hold the leaf in place.
    2. Heat 2 tbsp of the oil in a large frying pan over a medium heat and cook the saltimbocca for 3-4 minutes on each side, or until the turkey is cooked through, there is no pink meat and the juices run clear.
    3. Cook the couscous according to the pack instructions. With the remaining oil, fry or griddle the courgette slices for 1-2 minutes either side, or until just tender, in a hot pan.
    4. Serve the turkey with the couscous and courgettes, and a generous drizzle of Balsamic Glaze.

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    Cook's tips

    Prepare the steaks to the end of Step 1, cover and place in the fridge until ready to cook. Alternatively, prepare to the end of Step 1 and freeze. Defrost thoroughly before cooking.


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