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Ground Turkey Pitas with Pickled Turnips & Tzatziki

Crisp Lettuce & Radish Salad

Cooking time

30 minutes

Servings

2/4

Calories

760 /serving

A good pita sandwich is all things in one: the taste is simultaneously savoury, creamy and sharp, the texture is soft, juicy and crunchy, and the temperature is both warm and cool. Step up those sensations by quick-pickling grated turnips in red wine vinegar to add crisp acidity, and browning ground turkey in a blend of white pepper and warming spices for a substantial meaty component. Before loading, you’ll smear these toasty pita breads with tzatziki, obviously!

We will send you:

  • 285g Ground turkey
  • 100g Turnips
  • 60g Radishes
  • 2 Garlic cloves
  • 1 Tomato
  • 1 Head of lettuce
  • 45ml Red wine vinegar
  • 45ml Sweet Cider vinaigrette
  • 60g Tzatziki
  • 4 Pita
  • 10.5g White Pepper & Pimenta spices (white pepper, allspice, garlic, nutmeg, cinnamon)

Contains: Milk, Mustard, Sulphites, Wheat

You will need:

Small pot
Large high-sided pan
Strainer
Peeler
Grater
Olive oil
Oil
Salt & pepper
Medium heatproof bowl
Total Fat
45 g
Saturated Fat
9 g
Sodium
650 mg
Total Carbs
56 g
Sugars
12 g
Protein
35 g
Fibres
5 g
Preparation
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Mise en place
Peel and grate the turnips. Thinly slice the radishes crosswise. Medium-dice the tomato. Halve the lettuce lengthwise, discarding the root end; thinly slice the lettuce crosswise into 1-inch ribbons. Mince the garlic.
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Cook the turkey
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the ground turkey* and garlic; season with ⅔ of the spice blend and S&P. Cook, breaking the meat apart with a spoon, 4 to 6 minutes, until browned and cooked through. Transfer to a medium bowl and set aside in a warm spot. Wipe out and reserve the pan.
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Pickle the turnips
While the turkey cooks, in a small pot, bring the red wine vinegar and 2 tbsp water (double for 4 portions) to a boil; season with the remaining spice blend and a small pinch of salt, stirring to combine. In a medium heatproof bowl, combine the turnips and hot vinegar mixture. Set aside to pickle 5 to 10 minutes.
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Make the salad
While the turnips pickle, set aside a handful of lettuce for garnishing the pita. In a medium serving bowl, combine the remaining lettuce and the radishes. Drizzle with 1 tbsp olive oil (double for 4 potions) and as much vinaigrette as you’d like; season with S&P to taste. Toss well to combine.
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Toast the pita & dress the tomato
In the reserved pan, heat a drizzle of olive oil on medium-high. Working one at a time, add the pita to the pan and toast, 1 to 2 minutes per side, until warmed through. In a small bowl, combine the tomato and a drizzle of olive oil; season with S&P to taste.
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Assemble & serve
Drain and discard the pickling liquid from the turnips. Divide the toasted pita between your plates. Spread each pita with a spoonful of tzatziki. Top with the turkey, tomato, reserved lettuce and as many pickled turnips as you’d like. Serve the salad and any remaining tzatziki on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.