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Ingredients
For the salad
| 2 | Turkey breast
Turkey breast (steaks) | ||
| Olive Oil
Olive Oil (for frying) | |||
| 1 | Peaches Peach | ||
| 2 handfuls handful | Rocket
Rocket (or choose kale) |
For the dressing
| 3 tbsp tbsp | Olive Oil Olive Oil | ||
| Salt Salt | |||
| 1 tbsp tbsp | Honey Honey | ||
| 1 | Red Onions
Red Onion (quarter diced) | ||
| 1 | Lemon
Lemon (squeezed) | ||
| 2 tbsp tbsp | Feta Cheese
Feta Cheese (crumbled) |
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Create new shopping listGrilled Turkey Salad with Peach and Feta
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Method
1. Heat a little olive oil in your griddle pan or large frying pan over a medium to high heat. Cook the turkey breasts for about four to five minutes on each side, or until cooked through. Remove from the pan and set aside, allowing to cool. When cool enough to handle, use a sharp knife to cut the turkey breasts into slices.
2. Chop your peach into wedges. In the same frying pan as you cooked the turkey breasts in, fry the peach slices for about 5m minutes on each side until charred and grilled.
3. Meanwhile, make your dressing by mixing together the olive oil, red wine vinegar, honey and a squeeze of lemon juice. Add a pinch of salt and pepper.
4. Arrange your salad greens on a serving plate. Sprinkle with the crumbled feta cheese and the sliced red onion Add the peach slices and the turkey slices. Drizzle with a bit of dressing and serve the rest on the side.
