Lemon and saffron turkey bites with rice and zucchini

Ingredients

For 1 serving

• Turkey breast150 g
• Saffron1 pinch
• Lemon juice15 ml
• Vegetable broth80 ml
• Parboiled rice60 g
• Zucchini150 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: celery,

In season: June – September

Method

1. Bring a pan of water to the boil, salt it and cook the parboiled rice for 15 minutes, until tender; drain.
2. Meanwhile warm the vegetable stock and dissolve the saffron in it. Wash and trim the courgettes and cut them into julienne, thin matchsticks; cut the turkey breast into roughly 2 cm pieces.
3. Heat half the oil in a frying pan over medium-high heat and stir-fry the courgettes for 4 minutes, until tender-crisp; salt them and set aside.
4. In the same pan heat the remaining oil and brown the turkey for 3 minutes, until golden; salt it, add the saffron stock and the lemon juice and cook for 5 minutes over medium heat, until the liquid reduces and the meat is cooked through.
5. Serve the turkey with its golden sauce, the rice and the courgettes.