with pesto aioli
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Baby Potatoes
500 grams
Green Pesto
30 grams
Irish Turkey Breast
320 grams
Brioche Buns
2 unit(s)
Dried Oregano
0.5 sachet(s)
Paprika
1 sachet(s)
Aioli
1 sachet(s)
Onion
1 unit(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
- Preheat the oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water for the potatoes.
- Halve the potatoes (quarter larger potatoes).
- When boiling, add the potatoes to the water, lower the heat to medium and cook until fork tender, 15-20 mins.
- Once cooked, drain in a colander and return to the pot.
- Mix in a knob of butter and half a sachet of oregano (per 2P). Season to taste with salt and pepper. Set aside and cover to keep warm.
- Season the turkey with paprika, salt and pepper. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the turkey until browned, 5-8 mins each side.
- Thinly slice the onion.
- In a small bowl, mix together the aioli and pesto. Season to taste with salt and pepper.
- When everything is almost ready, pop the buns into the oven.
- Cook until warmed through, 2-3 mins.
- Spread the pesto aioli over the cut side of each bun.
- Top the bun bases with onion slices and pan-fried paprika turkey.
- Sandwich closed with the bun lid.
- Serve the herby baby potatoes alongside.
2949
kJ
Energy (kJ)
705
kcal
Energy (kcal)
27.3
g
Fat
4.2
g
of which saturates
65.7
g
Carbohydrate
18.1
g
of which sugars
7
g
Dietary Fiber
50.6
g
Protein
0
mg
Cholesterol
2.21
g
Salt
