Bulgur with grilled turkey, cucumber and yogurt sauce

Ingredients

For 1 serving

• Bulgur60 g
• Turkey breast130 g
• Cucumber150 g
• Cherry tomatoes100 g
• Nonfat Greek yogurt80 g
• Garlic1 clove
• Dill3 g
• Extra virgin olive oil8 g
• Dried oreganoto taste
• Saltto taste

Contains: gluten, lactose,

In season: May – September

Method

1. Put the bulgur in a bowl, salt it, cover with boiling water and leave it to swell for 15 minutes, until tender; drain well.
2. Meanwhile make the sauce: wash the cucumber and grate half of it, squeeze it well in your hands to remove the water and mix it with the Greek yoghurt, the peeled and grated garlic, chopped dill and a pinch of salt.
3. Season the turkey breast with the oregano, half the oil and a pinch of salt. Heat a griddle or ridged pan over medium-high heat and grill it for 4 minutes per side, until well marked and no longer pink inside; slice it.
4. Dice the remaining cucumber and halve the washed cherry tomatoes.
5. Toss the bulgur with the diced cucumber and tomatoes, dress with the remaining oil and serve with the turkey and sauce.