- 500g of turkey thigh mince
- 6 stalks of stem broccoli chopped up
- 1/2 sweet red pepper chopped
- 1 medium red onion chopped
- 1/2 a mango chopped up
- Garlic granules
- Mixed herbs (i used Barrts chicken seasoning. No chicken included don’t worry just aimed to season chicken)
- Jerk sauce
- Sea salt
Turn your grill / broiler on full to warm.
Chop the veg up and put to one side. I usually take a knife and cut crosshatches in the mince whilst still in it’s plastic container to break it up a bit.
Scatter the turkey thigh mince to cover a regular oven tray lined with foil and sprinkle over the garlic granules, mixed herbs, small bit of sea salt and liberal dollops of the jerk seasoning.
Top with the chopped vegetables and mango making sure to scatter it over evenly. I sprinkled a bit more garlic granules, salt and jerk sauce over the top and a small glug of olive oil over the top.
Position the overn tray containing the turkey mince and mixture under the grill about 6 inches from the grills so that it cooks through but doesn’t burn. Cook for around 15 minutes depending on power of the grill but check after 10 and go from there. May sure to check the colour and temperature of the mince as it should be cooked through with no pink or blood showing as this is a white meat and can’t be eaten medium.
I pulled mine out and let sit in the juices and pan for 10 minutes after to make sure it was cooked through.
I find grilling like this instead of making burgers or meatballs means the meat doesn’t dry out and is less mess. If warming up to eat later on or the day after cook in the microwave and stir to toss and coat the ingredients in the juices.
This recipe is great with loads of things for lunch such as stuffing a pitta or flatbread, on a jacket potato, sweet potato mash, with a bit of salad or straight up on is own as it’s a meal in itself with the meat and grilled veg.