Air Fryer Turkey and Vegetables

• 60 ml Soy sauce
• 2 tbsp Sesame oil
• 1 tbsp Honey
• 20 g Ginger root, firm and fresh
• 3 cloves Garlic
• 500 g Turkey breast
• 300 g Broccoli, tenderstem works best
• 1 large Red pepper, firm and glossy
• 1 medium Red onion
• 225 g Jasmine rice
• 1 large Lime, juicy

1. In a bowl, mix the soy sauce, sesame oil and honey. Finely grate the ginger and crush the garlic, then stir them into the marinade.
2. Slice the turkey breast into even strips, about 2 cm thick, and toss with the marinade. Set aside for 10 minutes while you prep the vegetables.
3. Trim the broccoli if needed, then cut the red pepper and red onion into chunky strips. Tip the vegetables into the air fryer basket and arrange the marinated turkey on top, letting excess marinade drip back into the bowl first.
4. Air-fry at 190°C (375°F) for 12 to 15 minutes, shaking the basket and turning the turkey halfway through, until the vegetables are lightly charred and the turkey is cooked through. If your air fryer is small, cook in two batches to avoid crowding.
5. Meanwhile, rinse the jasmine rice until the water runs mostly clear, then cook it in a saucepan with enough water to cover by about 2 cm. Bring to the boil, cover, reduce to low and steam for 10 to 12 minutes, then rest off the heat for 5 minutes before fluffing.
6. Cut the lime into wedges. Serve the turkey and vegetables over the rice, with lime wedges for squeezing over the top.

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