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Warm turkey, spinach and pine nut salad
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250g pack essential Waitrose British Turkey Breast Escalopes
1 tbsp olive oil
Grated zest and juice 1 lemon
1 tsp ground cumin
50g frozen peas
2 tbsp Heinz Salad Cream
100g bag baby spinach leaves
25g pine nuts, toasted
½ x 20g pack fresh dill, roughly chopped
1. Put the turkey in a shallow, non-metallic dish. Whisk together the oil, lemon zest and juice, cumin and some seasoning then pour over the turkey. Turn to coat in the mixture, cover and chill for 30 minutes.
2. Cook the peas in boiling salted water for 2 minutes, then drain and refresh under cold running water. Set aside.
3. Heat a large, non-stick frying pan over a medium heat. Add the turkey and its marinade and fry over a high heat for 2 –3 minutes each side until cooked through, the juices run clear and there is no pink meat. Using a fish slice, remove the turkey from the pan and set aside. Stir the salad cream and 2 tbsp water into the pan and warm through for a minute.
4. Slice the turkey into chunky strips and arrange on a serving platter with the spinach and peas. Drizzle over the salad cream dressing and scatter over the toasted pine nuts and dill. Serve with warm flatbreads or pittas.
Try topping this lovely salad with a scattering of crunchy Waitrose Black Pepper Ciabatta Croutons.
Typical values per serving:
This recipe was first published in December 2013.