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.
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Chermoula Turkey with Turmeric Rice & Tomato Salad
Chermoula – a popular North African sauce made of fresh herbs and plenty of garlic – coats juicy British turkey. Sizzle until golden and delicious, then dish up with turmeric-spiced rice and a zingy tomato salad. Drizzle with a creamy garlic yoghurt to complete the feast.
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 2 garlic clove
- 1 tbsp apple cider vinegar (use half) (apple cider vinegar (100%))
- 20g mixed salad leaves (use half)
- 25g honey (use half)
- 1 tsp cumin seeds (use half)
- 2 tbsp chermoula (use half) (Coriander Leaves, Preserved Lemons (Lemon Slices, Fine Seas Salt), Rapeseed Oil, Garlic, Shallots, Water, White Wine Vinegar, Red Chilli, Coconut Palm Sugar Ground Cumin, Ground Coriander, Ginger, Turmeric Powder, Cornflour)
- 100g rice (brown) (use half) (100% Brown Rice)
- 1 tsp turmeric (use half)
- 110g baby tomatoes (use half)
- 1 onion (use half)
- 1 midi cucumber (use half)
- 150g British diced turkey breast
- 80g greek style yoghurt (use half) (Milk)
Nutritional Information
Calories: 664
Protein: 43g
Carbs: 66g
Fat: 26g
Ingredients
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 1 onion
- 25g honey
- 2 garlic clove
- 110g baby tomatoes
- 1 midi cucumber
- 1 tsp cumin seeds
- 20g mixed salad leaves
- 2 tbsp chermoula (Coriander Leaves, Preserved Lemons (Lemon Slices, Fine Seas Salt), Rapeseed Oil, Garlic, Shallots, Water, White Wine Vinegar, Red Chilli, Coconut Palm Sugar Ground Cumin, Ground Coriander, Ginger, Turmeric Powder, Cornflour)
- 100g rice (brown) (100% Brown Rice)
- 80g greek style yoghurt (Milk)
- 1 tsp turmeric
- 300g British diced turkey breast
Nutritional Information
Calories: 592
Protein: 43g
Carbs: 65g
Fat: 18g
Chermoula Turkey with Turmeric Rice & Tomato Salad
Chermoula – a popular North African sauce made of fresh herbs and plenty of garlic – coats juicy British turkey. Sizzle until golden and delicious, then dish up with turmeric-spiced rice and a zingy tomato salad. Drizzle with a creamy garlic yoghurt to complete the feast.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl, a small bowl & a sieve
Cook the rice & pickle the onion
- Add the rice and turmeric to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, finely slice the onion
- In the large bowl, mix the vinegar with half the honey and a pinch of salt and pepper. Add half the onion, toss to coat, then set aside to pickle
Sizzle the turkey
- Finely chop or crush the garlic
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the turkey and cook for 10 mins
- Add the remaining onion and cook for a further 6 mins, until the turkey is cooked through
- Add the chermoula, half the garlic and the remaining honey and cook for a further minute. Season with salt and pepper
Make the salad & garlic yoghurt
- Halve the tomatoes. Thinly slice the cucumber into 1/2cm half-moons
- Add tomatoes, cucumber and salad leaves to the onion bowl with 1 tsp olive oil and toss. Season with salt and pepper to taste
- To the small bowl, add the yoghurt, remaining garlic and a pinch of salt. Mix, then set aside
Finish the rice
- Reheat the saucepan with 1 tsp oil on medium heat. Once hot, add the cumin seeds and cook for 30 secs, then return the cooked rice to the pan and stir to combine. Season with salt and pepper
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
- Share the chermoula turkey between bowls, with the turmeric rice and salad alongside. Drizzle over the garlic yoghurt
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