Ingredients 4 Skinless boneless turkey breast halves about 175g/6oz each 30ml1/2 tbsp fresh lemon juice 30m1/2tbsp olive oil 2.5ml1/2 tsp ground cumin 2.5ml1/2 tsp dried Oregano 5ml1/1 tsp coarse black pepper salt for the salsa 1 fresh hot green chili 450g/1lb tomatoes seeded and chopped 250/g9oz1 1/2cups corn kernels freshly cooked or thawed frozen 3 spring onions (scallions)chopped 15ml /1tbsp chopped fresh parsley 30ml1/2 tbsp chopped fresh coriander (cilantro) 30m/12tbsp fresh lemon juice 45m1/3 tbsp olive oil 5m1/1 tsp salt:1 with a meat mallet pound the turkey breasts between two sheets of greaseproof (waxed)paper until thin. 2 in a shallow dish combine the lemon juice oil cumin oregano and pepper add the turkey and turn to coat.cover and Marinate for at least 2 hours or overnight in the refrigerator. 3for the salsas roasts the chili over a gas flame holding it with tongs until charred on all sides Alternatively char the skin under the hot grill (Broiler) Leaves to cool for 5 minuets Wearing rubber gloves carefully rub off the charred skin for a less hot flavor discard the seeds Chop the chili finely and place in a bowl 4 Add the remaining salsa ingredients and toss well to blend.Set aside 5 Remove the turkey from the marinade Season lightly on both sides with salt to taste. 6 Heat a ridged griddle pan when hot add the turkey breasts and cook for about 3 minuets until browned on the undersides turns and cook the meat on the other side for a further 3-4 minuets until it is cooked through Serve the turkey immediately accompanied by tomato - corn salsa
