Fuel up for a big session with this lean protein powerhouse.
4 turkey breast minute steaks
2 corn cobs
2 avocados, roughly chopped
40g baby spinach leaves
6 shallots, sliced
1/4 cup olive oil
2 tbsp white wine vinegar
2 tsp honey
1. Cook corn over medium heat on a preheated barbeque grill plate, turning occasionally, for about five minutes until browned and cooked through. Allow to cool completely.
2. Cut corn kernel from cob and place in a large bowl with avocado, spinach and shallots. In a small jug, whisk together oil, vinegar and honey, season with salt and pepper.
3. Heat a lightly greased non-stick frying pan over medium heat and cook steaks for 2-3 minutes each side, until golden and cooked through. Serve steaks with corn salad, drizzled with the dressing.