with pea and tomato salad
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Goat's Cheese
100 grams
Salad Leaves
120 grams
Italian Herbs
1 sachet(s)
Tomato
2 unit(s)
Irish Turkey Breast
320 grams
Peas
120 grams
Balsamic Glaze
1 sachet(s)
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Preheat oven to 220°C/200°C fan/gas mark 7.
- Crumble the goat's cheese in a bowl with the Italian herbs and a good glug of oil.
- Trim the salad leaves, then tear or chop into bite-sized pieces.
- Chop the tomato into 2cm chunks.
- Cut a pocket horizontally into the turkey breast. Season the inside with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging.
- Spoon the goat's cheese mix into the pocket.
- Season the outside of the turkey, drizzle with oil and rub to coat evenly.
- Place the stuffed breasts onto a lined baking tray.
- Bake the turkey until cooked through, 10-15 mins. IMPORTANT: Turkey is cooked when no longer pink in the middle.
- Meanwhile, boil a pot of salted water for the peas.
- Once boiling, add the peas and allow to warm through, 1-2 mins.
- Once done, drain in a sieve and allow to cool.
- Just before serving, toss the salad leaves, peas and tomato with a drizzle of oil and the balsamic glaze.
- Season to taste with salt and pepper.
- Divide the goat's cheese stuffed turkey between plates.
- Serve the pea and tomato salad alongside.
1668
kJ
Energy (kJ)
399
kcal
Energy (kcal)
13.5
g
Fat
9.1
g
of which saturates
18.1
g
Carbohydrate
7.3
g
of which sugars
1.8
g
Dietary Fiber
52.5
g
Protein
0
mg
Cholesterol
3.56
g
Salt
