Light pastel de choclo with turkey, olives and egg

Ingredients

For 1 serving

• Ground turkey110 g
• Canned sweetcorn150 g
• Skim milk50 ml
• Onion70 g
• Cumin1 pinch
• Paprika1 teaspoon
• Eggs0.5
• Black olives4
• Raisins8 g
• Basil4 g
• Extra virgin olive oil6 g
• Mixed salad greens60 g
• Saltto taste

Contains: lactose, eggs, sulphites,

Method

1. Heat a conventional oven to 200 °C. Put the egg in a small pan covered with cold water, bring to the boil and cook 9 minutes; cool, peel and chop it.
2. Meanwhile chop the onion. Heat the oil in a frying pan over medium heat and fry it for 4 minutes, until soft; add the turkey, cumin, paprika and a pinch of salt and cook for 6–8 minutes, breaking it up, until browned and dry.
3. Blend the drained sweetcorn with the milk, basil and a pinch of salt into a cream. Pour it into a small pan and cook over low heat for 5 minutes, stirring, until it thickens like soft polenta.
4. Spread the turkey filling in a small ovenproof dish, scatter over the olives, raisins and boiled egg and cover with the corn cream, smoothing the top.
5. Bake for 25 minutes, until the top is golden and slightly caramelised at the edges. Serve with the mixed salad.