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Ingredients

1 eggplant, chopped
2 red capsicums, chopped
500g lean turkey breast fillet, fat trimmed, cut into 3cm pieces
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
2 teaspoons finely grated lemon rind
1 tablespoon olive oil
2 red onions, cut into thin wedges
400g can borlotti beans, rinsed, drained
1/2 cup chopped fresh flat-leaf parsley leaves, plus extra sprigs to garnish
2 teaspoons lemon juice
Lemon wedges

Method

Step 1 Preheat oven to 200C or 180C fan-forced. Line a baking tray with baking paper.
Step 2 Spread eggplant and capsicum on prepared tray. Lightly spray with oil. Bake for 20–25 minutes or until golden and tender.
Step 3 Meanwhile, combine turkey, allspice, cumin, rind and half the oil in a bowl. Thread turkey mixture and onion, alternately, onto 8 wooden skewers (see note).
Step 4 Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Cook skewers for 4–5 minutes each side or until turkey is cooked through.
Step 5 Combine eggplant, capsicum, beans, chopped parsley, juice and remaining oil in a bowl. Serve turkey skewers with eggplant salad, extra parsley and lemon wedges.

Allspice turkey skewers with eggplant salad

How to make Allspice turkey skewers with eggplant salad

Ingredients

Method