• 1 Turkey Breast
  • 4 Walnuts
  • 1 Fig
  • 1 Spring Rosemary (optional)
  • ¼ cup Quinoa
  • ½ Lemon
  • 85g Tender Stem Broccoli


  • Pre heat oven to 180˚c.
  • Blend together ¾ of the fig and all walnuts to form a paste. (Save ¼ of the fig for presentation).
  • Cut a ‘pocket’ into the turkey breast and stuff in the figgy paste. (You can use a spring of rosemary to seal shut the pocket if you need.)
  • Cook the turkey in oven for 20-30mins or until cooked through.
  • Meanwhile put the quinoa onto simmer with the lemon half for added flavour.
  • Steam or boil the broccoli in another pan.
  • To serve, slice the turkey in half with the quinoa and broccoli on the side.
  • Finally garnish with fig quarter.

Protein: 41.9g

Carbs: 53.3g

Fat: 19g

Calories: 542

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