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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.
British Peri Peri Turkey with Spiced Rice & Salad
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.
High protein
10 plants
Low sat fat
Serving size
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
Nutritional Information
Calories: 551
Protein: 43g
Carbs: 49g
Fat: 20g
British Peri Peri Turkey with Spiced Rice & Salad
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.
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Cooking Instructions
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
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