Turkey Arayes Roasted Potato Plate

Ingredients

• 180 g lean ground turkey
• 220 g roasted potatoes
• 100 g mixed vegetables
• 5 g herbs, spices and lemon

Method

1. Mix the 180 g lean turkey mince with chopped parsley, grated onion, seven-spice and salt.
2. Cut about 240 g potatoes into cubes, toss with garlic, rosemary and a light spray of oil and roast at 220 °C for 30–35 minutes, turning once — about 220 g roasted.
3. Cook in a non-stick pan over medium-high heat for 8–10 minutes, breaking it up, until no pink remains (74 °C).
4. Steam or sauté the 100 g mixed vegetables for 3–4 minutes, or serve them raw if they're salad vegetables.
5. Build the plate: the roasted potatoes first, the Turkey Arayes on top and the vegetables alongside. Finish with the remaining herbs and a squeeze of lemon.