Name: Smoked Turkey Taco Salad
Cook time: 25 min
Total time: 25 min
Ingredients: 1 red bell pepper (seeded & cut in half); 1 medium zucchini (cut in half lengthwise); ½ tsp salt and pepper; 1 tsp olive oil; 500 g ground turkey; 3 tbsp olive oil; 2 tbsp shallot (or red onion chopped); 1 tsp garlic (chopped); 4 tbsp parsley (chopped); ¼ tsp dried oregano; ¼ tsp ground coriander; ¼ tsp cumin; 1 tbsp smoked sweet paprika; 1 tbsp paprika; 1 tbsp chili powder; 1 tsp salt; ½ tsp freshly cracked black pepper; 4 tbsp water; 1 tbsp cornstarch; 1 medium carrot (peeled and shaved into ribbons); ½ fresh lime juice; 1 tbsp olive oil; 2 cups fresh arugula (or spinach); 1 tsp olive oil; 8 sprigs fresh cilantro; 12 cherry tomatoes (cut in half); 10 slices cucumbers; ½ cup salsa; ¼ cup mozzarella cheese (grated); ½ cup sour cream

Preheat the oven to 375F. Rub olive oil on the red pepper and zucchini, season with salt and pepper and place in the oven. Roast in the oven for approximately 10-15 minutes or until the vegetables are cooked. Take out of oven and let cool.

In a heavy bottom pan heat olive oil in pan until smoking hot, place the ground turkey in the pan and cook until browned. Once cooked, add all the spices. Mix corn starch and water together and add to the pan. Cook until thickened and turn off the heat and keep warm.

Peel carrots and shave into ribbons with peeler and place into a bowl. Squeeze lime juice onto carrots, add olive oil, mix and season with salt and pepper.

In a bowl place arugula, drizzle with olive oil and salt and pepper or add your favourite dressing to the greens, on top of the greens place the warm cooked turkey, add dressed carrot, and place all other items from Part D on or around the turkey and sprinkle with cheese, sour cream and cilantro on top. Garnish with tortilla chips.