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Jerk Turkey with Tropical Fruit Salsa Ingredients: 1 butterhead lettuce leaves separated and torn into bite sized pieces Juice of lime 1 small Pineapple, trimmed, peeled, quartered, cored and cut into thin wedges

1 lb. turkey breast slices 2 tbsps. sherry vinegar 1 tbsp. tomato paste Leaves from 3 steams of fresh thyme Low fat cooking spray Salt and pepper, to taste

Salsa: 1 small mango, halved, pitted, peeled and diced 1 small red bell pepper, halved, seeded and chopped 2 scallions finely chopped 1 lime finely grated zest and juice of ½ of lime

Jerk rub: 1 tsp. ground allspice 1 tsp. paprika 1 tsp. red pepper flakes Juice of 1/2 a lime

Instructions: To make the salsa put the mango, red bell pepper and scallions in bowl, then stir in the lime zest and juice and season with a little salt and pepper. Put the lettuce in a large shallow bowl, sprinkle with the juice on one lime and a little salt and pepper and toss. To make the jerk rub, put the allspice, paprika and red pepper flakes in a bowl. Add the juice of half of a lime and mix. Preheat the broiler to hot. Arrange the pineapple in a single layer on a baking ant and sprinkle with a little bit of jerk rub. Broil for 2-3 minutes, until just beginning to brown. Transfer to a plate. Arrange the turkey slices on the broiler pan. Add the sherry vinegar, tomato paste, and thyme leaves to the jerk rub, then spread over the turkey. Spray with cooking spray then, then broil for 12-15 minutes, turning and brushing with the pan juices once, until browned and cooked through. Cut through the middle of a slice to make sure the meat is no longer pink, and the juices run clear. Let the turkey rest then cut into thin strips. Nestle the warm pineapple in the lettuce leaves, pile with turkey, and serve with the salsa over it.

Anonymous Contribution, Jamaica

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