Healthy & Hearty

Delicious dinners that are good for you, too!

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Turkey Stir-fry with Fennel and Orange Salad

SERVES 1

INGREDIENTS

• 160g silverbeet (Swiss chard), washed and sliced into thin strips

• Himalayan salt and freshly ground black pepper

• 2 tsp low-sodium tamari

• 100g raw turkey breast meat, sliced into thin strips

• 2 tsp finely chopped ginger

• 1 tsp finely chopped garlic

• 100g fennel bulb, finely sliced on a mandolin

• ½ orange, peeled and segmented

• ½ tbsp Bridget’s Zesty Dressing (see below)

• 1 tbsp shredded baby basil leaves

• 1 tbsp shredded coriander leaves

METHOD

1 Bring a pot of water to the boil with a couple of pinches of salt. Add the silverbeet and cook for 3-4 minutes, or until tender.

2 Heat a large non-stick wok or frying pan over medium-high heat and add the tamari followed by the turkey, ginger and garlic. Season with salt and pepper and stir-fry for a couple of minutes, or until the turkey is tender.

3 Drain water from the silverbeet and add the silverbeet to the pan. Stir-fry together with the turkey for 1 minute.

4 Combine the salad ingredients by tossing the fennel and orange with the zesty dressing and mix through the basil and coriander leaves thoroughly. Season with salt and pepper and serve alongside the silverbeet and turkey.