Following our trip to Tuscany, we were both ready for something light but tasty for dinner. This dish struck exactly the right cord (and, as always, was really simple to make).
- 1 tbsp coconut oil
- 2 tsp cajun seasoning
- 2 x turkey breast
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp olive oil
- Courgette, sliced vertically
Melt 1 tsp of coconut oil in a bowl and add the cajun seasoning. Coat the turkey breasts and allow to marinade for at least two hours.
Slice the aubergine in half and score each half diagonally. In a bowl, mix the olive oil, soy sauce and honey. Coat each aubergine half with the sauce and place skin side down on a baking tray. Cook for around half an hour at 200 degrees, spooning the mixture from the baking tray back on to the aubergine a couple of times.
In the meantime, heat a grill pan with the remainder of the coconut oil. Once warm, sear the turkey breasts for around five minutes on each side before placing in the oven to cook through (make sure they are white in the middle before serving).
Put the courgette and asparagus on to the still hot grill pan and cook for around two minutes.
Serve and enjoy!