Memory Morsels:
Turkey is an excellent source of B12, which helps decrease levels of homocysteine that can contribute to cognitive decline.
Turkey Kofta Salad
15 mins
20 mins
4
Ingredients
- Dressing:
- 1/2 - juice of lemon
- 200 ml - white balsamic
- 500 ml - olive oil
- 1 TBSP - prepared horseradish
- 1 TBSP - grainy mustard
- 1/8 TSP - salt
- Heirloom Carrots:
- 1.2 lbs - petit heirloom carrots
- 1/4 tsp - salt
- 1 tbsp - olive oil
- Turkey Kofta:
- 1 lb - ground turkey
- 1/2 cup - breadcrumbs
- 3 TBSP - grated sweet onion
- 1 TBSP - fine chopped garlic
- 1 TSP - fresh grated ginger
- 2 TBSP - parsley
- 1 TBSP - chopped mint
- 1 TSP - salt
- 1 TSP - ground coriander
- 1 TSP - ground cumin
- 1/2 TSP - ground cinnamon
- 1/2 TSP - ground all spice
- 1/4 TSP - chili flakes
- 1/4 TSP - black pepper
- Salad Base:
- 1 - whole avocado, pitted and sliced
- 1/2 - bunch green onion
- 1/2 - bunch, coriander sprigs
- 2 - packages hydroponic watercress
- 4 TBSP - favourite granola
- 1/2 cup - buffalo milk yogurt
- 1 - bunch of celery leaves
Instructions
- 1 Step 1: Combine all dressing yield ingredients and slowly stream in the oil while whisking. Check seasoning and adjust if necessary.
- 2 Step 2: Mix all turkey kofta ingredients in a bowl and form into 24 individual patties. Sear patties on medium high heat in a non stick pan and transfer to a baking sheet and bake in a preheated oven (375F) for approx. 10-15 minutes until cooked through (165F internal temperature) When finished cooking, set aside, but keep warm.
- 3 Step 3: Remove ends of heirloom carrots and scrub, but do not peel outer skin. Leave carrots whole if they are small; if they are larger cut them on a bias at about 3 inches. Toss carrots in salt and olive oil and roast at 375F until tender. When finished, set aside and keep warm.
- 4 Method of Composition: Place warm carrots and avocado on each of the four dishes, drizzle each one with a tablespoon of dressing. Dollop 2 tbsp of yogurt on each plate around the carrot and avocado. Top carrots with 4 pieces of kofta then top salad with the watercress, coriander, onion and celery leaves. Drizzle another 1-2 tbsp of dressing on top of the greens and scatter a tablespoon of granola on top of each salad as garnish.
