Method
1) Cook the red rice in chicken stock according to the packet instructions. This will take about 20 minutes. Drain when cooked.
2) Heat 2 tablespoons of olive oil in a large frying pan. Add the turkey escalopes and cook for about 7 minutes, turning half way until golden.
3) Whisk together the garlic, parsley, lemon zest and juice, 2 tablespoons of the olive oil, black pepper to taste and 3 tablespoons of water.
4) Add the whisked ingredients, tomatoes and courgettes to the pan and continue to cook for a further 5 minutes or until the courgettes are tender.
5) To keep warm, place in a pre-heated oven 200 C/ 400F / Gas mark 6 for a maximum of 10 minutes.
To serve the stylish way: Spoon some red rice on to a warm plate. Place a generous helping of Spanish turkey escalope on top and complete with a sprig of parsley.