Photo of Char grilled Turkey Escalope in Adobo Marinade with Cauliflower Rice and Zesty Broad Bean Salsa by Mario
In today’s recipe for a meal you’ll find three different mini-recipes that work together well, but can also be used separately to each other in different meals 🙂 So what we’ll do today is Char grilled Turkey Escalope in Adobo Marinade with Cauliflower Rice and Zesty Broad Bean Salsa. Turkey breast is a lean and high in protein type of meat.
So, the Adobo Marinade. Originally it was a method of preserving food, but over the years the purpose of this method turned into a recipe for a marinade, which variations are spread all over the Mediterranean coast.
Then there’s the cauliflower rice. Cauliflower as a vegetable is very versatile – it can be steamed, boiled, pureed, roasted, marinated, used in soups, sauces…and as a ‘rice’ 🙂 This method of preparing cauliflower is fantastic! Even though it is cooked, its pure flavour, natural crunchiness and beautiful texture are retained.
Finally, the zesty broad bean salsa. Well, the name says it all – broad beans and lemon, crunchy and refreshing. It brings together the dish by adding a touch of raw freshness to the already fantastic flavours. Also, broad beans, just like cauliflower, are high in fibre.
Char grilled Turkey Escalope in Adobo Marinade with Cauliflower Rice and Zesty Broad Bean Salsa
Prep time: 15 minutes + marinating time
Cook time: 15 minutes
Total time: 30 minutes
Recipe by Bill
2 thin Turkey escalope (approx. 150 g each)
For Adobo marinade
4 tbsp olive oil
2 tsp oregano
2 tsp smoked paprika
2 garlic cloves, finely grated or minced
Generous pinch of sea salt
For broad bean salsa3 tbsp olive oil
1 lemon, zest and juice
120 g broad beans (see notes)
30 g red onion, finely chopped (approx. half a medium size one)
For cauliflower rice
300 g cauliflower florets
4 tbsp olive oil
Freshly cracked black pepper
Put olive oil, oregano, smoked paprika, grated garlic and salt in a bowl and whisk it together.
Place Turkey escalopes in and coat on both sides. Leave to marinate for about 30 minutes.
Then, get a griddle pan and heat it up on a medium heat. Char grill Turkey escalopes for 3 minutes on each side, then set aside for a couple of minutes to rest.
Broad bean salsa:
Put olive oil, lemon zest and juice, broad beans and red onion in a small bowl, season with salt and give it a stir to combine together.
Grate cauliflower florets using a box grater with a medium size holes (like for cheese).
Take a large shallow pan, heat it up on a medium heat, add olive oil, throw in the cauliflower, season with salt and pepper and fry for about 5 minutes, stirring occasionally.
Grab a couple of plates, put half of the cauliflower in the middle of each one, top with turkey escalope, garnish with broad bean salsa and enjoy!
If you go for fresh broad beans in a pod: here’s how to prep them: remove the broad beans from the pod, discard pods (unless they’re very young, then you can use them as any other green vegetable – cook it and eat it) and boil the beans for 3 – 5 minutes. Drain the water out and transfer the beans into ice cold water. Once cooled down, simply pop them out of their shells (discard the shells) and the beans are ready to use. If you can’t get fresh broad beans, use the frozen ones – defrost them in cold water and then pop the beans out of their shells (again, discard the shells).
Adobo marinade works well with other meats too, such as chicken or pork, just remember to adjust the cooking time.
My recipe for cauliflower rice is a basic one, so if you want, you can add some spices, vegetable julienne (finely sliced vegetables) or herbs – just let your creativity loose 🙂