Garlicky Breaded Turkey
with Chips and Honey Balsamic Leaves
Calories
:
465 kcalProtein
:
7.6g proteinTotal
:
35 minutesDifficulty
:
Medium Allergens:
- Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
30 grams
Panko Breadcrumbs
15 grams
Pumpkin Seeds
15 grams
Honey
1 unit(s)
Garlic Clove
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
40 grams
Wild Rocket
2 unit(s)
British Turkey Steaks
1 sachet(s)
Mayonnaise
125 grams
Premium Tomato Mix
450 grams
Potatoes
Not included in your delivery
2 tbsp
Olive Oil for the Crumb
1 tbsp
Olive Oil for the Dressing
Nutritional information
Energy (kJ)1944 kJ
Energy (kcal)465 kcal
Fat16 g
of which saturates2.4 g
Carbohydrate55.5 g
of which sugars11.3 g
Dietary Fibre6.3 g
Protein7.6 g
Salt0.1 g
Potassium1215.7 mg
Calcium65.8 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructions
1
Preheat your oven to 220°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop them on a large baking tray. Drizzle with oil and a pinch of salt and pepper. Toss to coat evenly, spread in a single layer on your tray and roast on the top shelf of your oven until browned and crispy, 25-30 mins. Turn half way through cooking.
2
Meanwhile, lay your turkey steaks ‘side by side’ between 2 sheets of cling film (do two at a time if cooking for 4P). Bash lightly with the base of a pan or a rolling pin until 1cm thick. Peel and grate the garlic (or use a garlic press). Put the garlic, mayo and some black pepper in a bowl and mix together. In a separate bowl, mix together the breadcrumbs with the oil (see ingredient list for amount), a pinch of salt and pepper.
3
Lay the turkey steaks on a lightly oiled baking tray. Pop 1 tsp of garlicky mayo on each steak and spread out so it's evenly coated. Discard any remaining mayo. Spoon the breadcrumbs on top of the mayo pressing down with the back of the spoon to ensure they are sticking nicely to the mayo.
4
When your wedges are half way through cooking, turn them and move them to the middle shelf. Pop the turkey on the top shelf to bake until the crumbs are golden and the turkey is cooked, 10-15 MINS. IMPORTANT: The turkey is cooked when no longer pink in the middle.
5
While everything cooks, pop the balsamic vinegar and honey in a bowl with the olive oil (see ingredient list for amount). Add a pinch of salt and pepper and mix together with a fork. Halve the tomatoes and pop in the bowl with the dressing. Mix together and leave to the side.
6
Once everything is ready, remove from your oven and leave the turkey to rest for a couple of mins. Add the rocket and pumpkin seeds the dressing and tomatoes and gently toss to coat. Serve the the turkey with the wedges and salad alongside and enjoy!
