Hearty, healthy and as hot as you like, Jamaican jerk spices will warm you up after a winter run. And if you can't stomach more turkey, try chicken, pork or tofu to beef up the traditional Caribbean side dish of fibre-rich rice and peas.
Preparation: 35-40 mins
- 2 turkey breast fillets
- 10ml/2tsp jerk seasoning
- 45ml/3tbsp olive oil
- 225g sweet potatoes, peeled and cubed
- 1 deseeded red pepper, diced
- 1 red onion, sliced
- 50g brown rice
- 1 (400g) can black-eyed peas, drained
- Zest and juice of 1 lime
- 1 red chilli, deseeded and chopped
- Pinch of sugar
- 2 little gem lettuces, shredded
- Salt and black pepper
1 Place the turkey in a shallow bowl with the jerk seasoning and 1 tbsp oil
and leave to marinate for at least 10 mins.
2 Preheat the oven to 200°C/Gas Mark 6. In a roasting tin, mix the potatoes, pepper and onion with 1 tbsp oil, add the turkey and bake for 25 mins or until cooked through.
3 Meanwhile, cook the rice in boiling salted water for 20-25 mins. Stir in the beans.
4 Mix the lime, chilli, sugar, salt and pepper.
5 Slice the meat. Mix the vegetables into the rice with half the lettuce. Divide the remaining lettuce between two plates and heap the rice mixture on top. Top with the turkey and spoon over the dressing.