Wash and dry courgettes/zucchini) before cutting into thick strips. Peel and halve shallots, then slice crosswise.

Heat 2 tbsp oil in large pan, saute shallots until transparent, then add courgettes/zucchini), cover and braise gently for 5 minutes over a low heat. Add chicken stock, season with paprika and pinch pepper, cover again almost completely, and continue to simmer for 10 minutes longer.

Finally remove lid altogether and cook until almost all liquid has evaporated.

Flatten steaks slightly and rub well with remaining pepper.

Heat remaining oil in a large pan and fry steaks in batches for 2-3 minutes on each side until well browned.

Season vegetables to taste with seasoning salt and lemon juice, stir in parsley and arrange on serving dish with turkey.

Sprinkle soy sauce over steaks and serve with potatoes.