This is a wonderful pâté that's full of flavour but it contains far less fat than other traditional pâtés, making it better for you. Serve with a crunchy salad and bread sticks.
- 450g minced turkey
- 115g turkey livers, trimmed
- 55g green lentils
- 30g fresh coriander
- 4 shallots
- 3 tbsp. dry Marsala wine
- 1 garlic clove
- 1 ½ tbsp. sunflower oil
- Salt and pepper
Place the lentils into a pan with cold water. Bring to the boil and simmer for 45 minutes or until tender. Drain well and leave to one side.
Finely chop the shallots and garlic clove.
Heat the oil in a saucepan and add the shallots and garlic. Cook until browned and slightly softened.
Reduce the heat and add the minced turkey and turkey livers. Cook for around ten minutes, stirring occasionally.
Add the Marsala wine and bring to the boil. Simmer for around two minutes and then season well.
Transfer everything from the pan into a food processor. Add the coriander and cooked lentils and blitz until everything is combined. Keep the mixture coarse.
Cover and leave in the fridge for two hours before serving.