4 Servings 40 min Cook
2 Tsp Olive Oil
1 Small Red Bell Pepper
2 Tsp Sesame Oil
3 Clove Garlic
1/2 Tsp, ground Cumin
1/2 Tsp Coriander Seed
1/2 Tsp Paprika
14 Oz (cooked) Ground Turkey
1 Tsp, leaves Oregano
1 Dash Salt
1 Dash Pepper
1 Fruit, without skin and seed Avocados
1 Tsp Lemon Juice
3 Tbsp chopped Onions
8 Leaf, large Lettuce
Preheat oven to 350 degrees F.
Rub 1 teaspoon of olive oil over the whole pepper and place on a baking tray; roast for approximately 25 minutes.
Place hot pepper in a bowl, cover with cling wrap and let the pepper sweat.
When cool enough to handle, peel skin away from the flesh, remove the seeds and slice into 1 cm strips.
Set aside.
Next, heat a fry pan over a medium heat and add 2 teaspoons of sesame oil along with the garlic.
Brown the garlic a little before adding the cumin, coriander, and paprika.
Stir the spices together, then add the turkey mince to the pan and combine.
Cook the turkey mince thoroughly before adding the oregano leaves and season with salt and pepper.
While mince is browning, make a salsa by mashing the avocado in a bowl and mixing with coriander leaves, lemon juice, and onion.
To serve: scoop some turkey mince mixture into a lettuce cup, top with salsa and roasted pepper strips.
Fold over to form a ‘burrito’ and enjoy.
