Warm bowls of creamy mustard turkey, bulgur, chickpeas, and balsamic red onion

Ingredients

• 300 g turkey breast
• 80 g thick crème fraîche
• 1 cuillère à soupe bombée Dijon mustard
• 120 g bulgur
• 160 g égouttés canned chickpeas
• 1 small red onion
• 1 tbsp balsamic vinegar
• 1 tsp sweet paprika
• as desired black pepper
• 2 tbsp olive oil
• 1/2 tsp dried thyme
• 1 small handful fresh parsley
• as desired fine salt

Method

1. Bring 240 ml of salted water to a boil. Add the bulgur, cover, turn off the heat, and let it swell for 10 to 12 minutes. Fluff with a fork and 1 teaspoon of olive oil.
2. Cut the turkey breast into 3 cm pieces. Season with salt, black pepper, sweet paprika, and dried thyme.
3. Slice the red onion. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the red onion with a pinch of salt and cook for 4 minutes until it begins to soften.
4. Add the balsamic vinegar and cook for another 1 to 2 minutes, just to glaze the onion. Remove the onion from the skillet and set aside.
5. In the same skillet, add the remaining olive oil. Sear the turkey for 3 to 4 minutes without stirring much, then turn and cook for another 3 minutes until nicely browned.
6. Lower the heat. Add the Dijon mustard, 2 tablespoons of water, and scrape the fond from the bottom of the skillet. Stir in the thick crème fraîche and mix for 1 to 2 minutes, without bringing to a hard boil, until you have a smooth, coating sauce.
7. Add the ready-to-use chickpeas to the skillet to warm them in the sauce. Taste and adjust the salt, pepper, and mustard if needed.
8. Divide the bulgur between two bowls. Add the creamy turkey, the chickpeas, the balsamic red onion, and finish with fresh parsley.

Nutrition

Per serving

Energy

784.8 kcal

Protein

60.84 g

Carbohydrate

60.91 g

Fat

31.78 g

Fibre

14.27 g

Calcium

176.66 mg

Iron

8.51 mg

Magnesium

117.99 mg