Mediterranean Turkey

While freekeh cooks, roughly chop 1 tbsp oregano (dbl for 4 ppl). Zest, then juice half the lemon. Cut remaining lemon into wedges. Quarter tomatoes. Roughly chop olives. Cut cucumbers into 1/4-inch half-moons. Peel, then mince or grate garlic. Pat turkey dry with paper towels.

In a medium bowl, add turkey, oregano, half the lemon zest, half the garlic and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Toss together. Heat a large non-stick pan over medium-high heat. When hot, add turkey. Pan-fry, until golden, 1-2 min per side. Remove the pan from heat, then transfer turkey to a baking sheet. Roast in middle of oven, until cooked through, 8-10 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**) 

In a large bowl, whisk together 2 tbsp oil, 1 tsp sugar and 1 tbsp vinegar (dbl all for 4 ppl). Add cucumbers, tomatoes, olives, half the feta and 1/4 tsp garlic (NOTE: Reference Garlic Guide in Start Strong). Season with salt and pepper. Toss to combine and set aside.

When freekeh is tender, remove pot from heat. Add lemon juice, remaining lemon zest and 1 tbsp oil (dbl for 4 ppl). Stir together. Season with salt and pepper.