- Yield: 1
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Serving: 1
Nutrition facts (per portion)
- : 633.40
- : 39.5g
- : 20.8g
- : 2.2g
- : 68g
- : 6.6g
- : 250.5
- : 9.3g
Turkey, Kale, Beetroot & Walnut Protein Sandwich
Yet another fabulous avour combination. The walnuts add taste, texture, fats and calories. The sandwich is lovely with or without them. Without takes the calories under 500. However, this deli style combination is easily achieved.
Ingredients
- Dr Zaks Protein Bread - 2 slices
- Sliced Turkey Steak - 1
- Cooked Beetroot - 1
- Kale - 1 handful
- Walnuts - 1 handful
- Pesto - 2 tbsp
Instructions
-
Start by cooking your turkey steak on a medium heat in a tsp of Dr Zak’s coconut oil. You could sprinkle a little garlic powder on if you wish, but I make my own pesto so it’s pretty garlicky so I don’t need extra. Your steak will cook quickly so whilst it’s in the pan, put on protein bread in the toaster, and your kale in a wok with a little coconut oil.
Keep the heat on the wok on low. You don’t want your kale too limp. Keep turning it. Slice your beetroot. When the toast is ready spread a tsp of pesto on each slice. On the bottom slice place your kale with the sliced beetroot laid on top.
Sit your turkey steak on the beetroot when it is cooked thoroughly on both sides. You can put some walnuts into the sandwich at this point. Close up with the second slice and enjoy.
Allergens
