Teriyaki turkey bowl with basmati rice and zucchini

Ingredients

For 1 serving

• Basmati rice65 g
• Turkey breast140 g
• Zucchini180 g
• Teriyaki sauce20 ml
• Peanut oil8 g
• Ginger3 g
• Spring onions1
• Sesame seeds4 g

Contains: gluten, nuts, soy, sesame,

In season: May – September

Method

1. Rinse the basmati rice, add it to a pan of boiling water and cook over medium heat for 12 minutes, until tender; drain.
2. Meanwhile cut the turkey breast into 2 cm cubes; wash and trim the courgettes and cut them into half-moons about half a centimetre thick; peel and grate the ginger; slice the spring onion.
3. Heat the groundnut oil in a pan over medium-high heat and brown the turkey with the ginger for 6 minutes, stirring, until golden and no longer pink inside.
4. Pour in the teriyaki sauce and let it glaze for 1 minute, until it coats the turkey glossily; transfer to a plate.
5. In the same pan, over high heat, stir-fry the courgettes for 4 minutes, until golden at the edges but still firm, picking up the sauce left in the pan.
6. Assemble the bowl with the rice, courgettes and turkey, and finish with the spring onion and sesame seeds.