Ingredients
260 g sweet potatoes, peeled and cut into wedges
1½ tbsp olive oil
1 large avocado, mashed
3 tomatoes, chopped into small pieces
Half an 85g bag watercress, chopped
1 tbsp natural live yogurt
4 turkey steaks (approx 100g each)
1 tsp mild chilli powder
4 large malted grain baps
4 lettuce leaves
260 g sweet potatoes, peeled and cut into wedges
1½ tbsp olive oil
1 large avocado, mashed
3 tomatoes, chopped into small pieces
Half an 85g bag watercress, chopped
1 tbsp natural live yogurt
4 turkey steaks (approx 100g each)
1 tsp mild chilli powder
4 large malted grain baps
4 lettuce leaves
Method
Coat the potato wedges with 1 tbsp of oil, then spread onto a baking sheet. Bake the wedges in a preheated oven 200°C/180°C fan/Gas 6 for 30 minutes, turning regularly until browned.
Mix the avocado, tomatoes,watercress and yogurt together to form a guacamole, then season.
Sprinkle each side of the turkey with chilli, add to a large pan with the rest if the oil and cook for 3 minutes on each side.
Cut the baps into halves and spread the guacamole onto each half. Add a turkey breast and a lettuce leaf and serve with potato wedges.
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