with cucumber and Ballymaloe Relish
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Salad Leaves
120 grams
Honey Mustard Dressing
1 sachet(s)
Cucumber
1 unit(s)
Tomato
2 unit(s)
Lentils
1 pack(s)
Apple Cider Vinegar
1 sachet(s)
Ballymaloe Tomato Relish
1 pot(s)
Peri Peri Seasoning
1 sachet(s)
Irish Turkey Breast
320 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the turkey until browned, 5-8 mins each side. Season with 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.
- Drain and rinse the lentils in a sieve.
- Place a pan over medium-high heat with a drizzle of oil.
- Fry the lentils with the peri peri spice until warmed through, 3-4 mins. Season to taste with salt and pepper.
- Meanwhile, trim the salad leaves, then chop or tear into bite-sized pieces.
- Trim the cucumber then halve lengthways. Chop widthways into 1cm pieces.
- Roughly chop the tomato.
- Just before serving toss the salad leaves, cucumber and tomato with the honey mustard dressing. Season to taste with salt and pepper.
- Divide the peri peri lentils and tossed salad between bowls.
- Top the lentils with the turkey.
- Drizzle the Ballymaloe relish over the top.
1746
kJ
Energy (kJ)
417
kcal
Energy (kcal)
7.5
g
Fat
1.3
g
of which saturates
35.9
g
Carbohydrate
15.5
g
of which sugars
8.9
g
Dietary Fiber
48.3
g
Protein
0
mg
Cholesterol
6.88
g
Salt
with cucumber and Ballymaloe Relish
