Ingredients

· 750g sweet potato, peeled and coarsely chopped

· Olive oil spray

· 1tsp ground cumin

· 4 turkey breast steaks

· 3cm piece of ginger, peeled and cut into matchsticks

· 2tsp lemon rind, finely grated

· ½ cup chicken stock

· 2tbsp fresh lemon juice

· 1½ tbsp honey

· 1tsp corn flour

· Steamed broccoli, to serve

Method

Place sweet potato in a saucepan filled with cold water. Bring to boil over high heat then reduce heat to medium. Cook for 15 minutes or until tender and drain. Heat a pan over medium flame, spray with oil and add cumin. Stir for 30 seconds or until aromatic then add the sweet potato and use a fork to mash.

Meanwhile, heat a non-stick frying pan over medium-high flame. Spray with oil and cook turkey in it for two to three minutes on each side or until cooked through. Transfer to a plate. Reduce heat to medium and spray with oil. Add ginger and lemon rind, and keep stirring for a minute or until aromatic. Add in stock, lemon juice and honey. Combine one tablespoon of cold water and corn flour in a bowl. Stir into stock mixture and bring to a boil. Simmer and stir for three minutes or until the mixture reduces slightly. Add turkey and cook for one more minute or until heated through. To serve, divide potato mash, turkey and broccoli among serving plates and top with sauce.