Ingredients
1 pack of Dromod gluten-free Boxty
2 tbsp olive oil
1 pack of turkey mince, 400g or 500g (or leftover cooked turkey)
1 tsp sweet paprika
1 tsp ground cumin
1 generous tbsp tomato puree
1/2 tsp soft dark brown sugar
1 heaped tbsp cream cheese/crème fraîche
Juice of 1 lime + 100ml water
1 big handful of fresh coriander leaves
Salt and black pepper to taste
Directions
- Preheat the oven to 170°C. Brush the boxty lightly with a little olive oil and place on a baking sheet lined with parchment paper. Bake in the oven for 8-10 mins until crispy.
- Heat the remaining tbsp of oil in a pan and when hot, tip in the turkey mince. Cook it on high heat for 5 minutes or until it has changed colour.
- Add the paprika, cumin, tomato puree, sugar and cream cheese/crème fraîche along with a generous sprinkling of salt and pepper. Add 100 ml of water and combine everything well – cook it out for about 10 minutes. Add a splash of water if it starts to dry out.
- Chop the fresh coriander and add it to the pan along with the lime juice.
- Slice the avocado, roughly chop the tomatoes and thinly shred the iceberg lettuce.
- To serve, follow this order: place some shredded lettuce into a bowl, scoop in a couple of tablespoons of the spiced turkey mix, then pop some avocado slices and tomato chunks on top. Add a drizzle of sour cream or Greek yogurt, scatter with pomegranate seeds on top, if you like.
