British Peri Peri Turkey with Spiced Rice & Salad

Serving size

1 person 2 people 4 people

Ingredients

4 tbsp red pepper tapenade

(Roasted Red Peppers, Rapeseed Oil, Spanish Tomato Paste, Roasted Aubergines, Salt (Anti caking agent), Garlic, Roasted Onion Granules, Balsamic Vinegar, Roasted Red Bell Peppers, Ground Oregano, Ground black pepper, Citric Acid)
2 tsp peri peri seasoning

(Lemon Peel Powder, Smoked Paprika, Garlic, Onion, Palm Coconut, Birds Eye Chilli, Nutmeg, Oregano, Black Pepper)
80g mixed salad leaves
25g honey
500g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
2 tsp smoked paprika & oregano blend

(smoked paprika, oregano)
1 pepper
150g peas
1 cucumber
600g British diced turkey breast
1 unwaxed lemon
200g baby tomatoes
3 garlic clove

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	105Kcal	551Kcal
	438kJ	2307kJ
Fat	3.9g	20g
of which saturates	0.7g	3.5g
Carbohydrates	9g	49g
of which sugars	2.2g	12g
Protein	8.2g	43g
Salt	0.15g	0.81g
Fibre	1.8g	9.6g

Back

High protein 10 plants Low sat fat

British Peri Peri Turkey with Spiced Rice & Salad

Prep time: 15 mins

Total time: 30 mins

Cuisine: Mediterranean

Food group: Poultry

Calling all spice lovers - our British peri peri turkey is the perfect mid-week dinner. You'll create a sticky marinade with red pepper tapenade, honey and Portuguese-style seasoning. Pair with cucumber salad and family-favourite spiced rice. It's a crowd-pleaser.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Pull out 2 large frying pans, a grater & a large bowl

Start the prep

Dice the pepper into 1cm chunks. Finely chop or crush the garlic. Zest and halve the lemon
To the large bowl, add the juice from half the lemon, 1 tbsp oil and a pinch of salt and pepper

Sizzle the turkey

Heat a large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the turkey and season with salt and pepper. Cook for 15 mins, until golden brown and cooked through

Make the salad & cook the rice

Meanwhile, slice the cucumber into 1/2 cm thick half-moons. Halve the tomatoes. Add both to the large bowl, mix well to coat in the lemon dressing and set aside
Heat the other large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the pepper to the pan and cook for 3-4 mins, until beginning to soften
Add the smoked paprika & oregano blend and half the garlic and cook for 1 min, then stir in the peas, the rice and a splash of water. Cook for 2-3 mins, breaking the rice up with a spoon, until piping hot. Season with salt and pepper

Add the flavour

Add the peri peri seasoning and remaining garlic to the turkey and cook for 1 min, then stir in the red pepper tapenade, honey and a splash of water
Toss to coat and cook for 1 min, then remove from the heat
When ready, stir the zest through the rice. Season to taste

Plate up

Check your turkey is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
Add the salad leaves to the large bowl and toss to combine
Serve the peri peri turkey on plates, with the rice and salad alongside. Serve with the remaining lemon, cut into wedges, to garnish