INGREDIENTS:  (Serves 1)
1 Turkey Breast
4 Walnuts
1 Fig
1 Spring Rosemary (optional)
¼ cup Quinoa
½ Lemon
85g Tender Stem Broccoli


Pre heat oven to 180˚c.
Blend together ¾ of the fig and all walnuts to form a paste. (Save ¼ of the fig for presentation).
Cut a ‘pocket’ into the turkey breast and stuff in the figgy paste. (You can use a spring of rosemary to seal shut the pocket if you need.)
Cook the turkey in oven for 20-30mins or until cooked through.
Meanwhile put the quinoa onto simmer with the lemon half for added flavour. Steam or boil the broccoli in another pan.
To serve, slice the turkey in half with the quinoa and broccoli on the side. Finally garnish with fig quarter.


Calories = 542kcal
Protein = 41.9g
Fat = 19g (Saturated fat = 2.8g)
Carbohydrates = 53.3g (Sugars = 29g)