Warm turkey, spinach and pine nut salad

  • Preparation time: 15 minutes plus 30 minutes marinating
  • Cooking time: 10 minutes
  • Total time: 55 minutes 55 minutes

Serves: 4


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.