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Cashel Blue® Cheese Turkey

Cashel Blue® Cheese Turkey

with fresh side salad and roast potatoes

Get 50% off your first box!

Get 50% off your first box!

Calories

:

433 kcal

Protein

:

51.1g protein

Total

:

40 minutes

Difficulty

:

Easy

Protein Rich

Calorie Smart

Allergens:

Milk
Sulphites

A recipe conveniently customised just to your liking.

Ingredients

Serving amount

2 unit(s)

Tomato

40 grams

Salad Leaves

60 grams

Cashel Blue® Cheese

(Contains: Milk)

320 grams

Irish Turkey Breast

500 grams

Baby Potatoes

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

½ sachet(s)

Italian Herbs

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

Nutrition Values

Energy (kJ)1813 kJ

Energy (kcal)433 kcal

Fat10.5 g

of which saturates6.9 g

Carbohydrate33.5 g

of which sugars11.3 g

Dietary Fiber7.1 g

Protein51.1 g

Salt3.8 g

Potassium958.1 mg

Calcium67.3 mg

Iron0.3 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Baking Sheet with Baking Paper

Cooking steps

Roast the Potatoes

1

Preheat the oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
Drizzle with oil and season with salt and pepper.
Roast on the top shelf of the oven until fork tender, 25-35 mins.

Prep the Turkey

2

Coat the turkey with half a sachet of Italian herbs (per 2P), salt, pepper and a drizzle of oil.

Cook the Turkey

3

Lay the turkey on a lined baking tray.
Bake until golden and cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.

Melt the Cashel Blue® Cheese

4

When the turkey has 5 mins left to cook, remove the tray from the oven.
Crumble over the Cashel Blue® cheese and return to the oven until the cheese has melted, 5 mins.

Toss the Salad

5

Chop the tomato into 2cm chunks.
Just before serving, toss the tomato and salad leaves with the balsamic glaze and a drizzle of oil.
Season to taste with salt and pepper.

Dish Up

6

Divide the roasted potatoes and Cashel Blue® cheese-topped turkey between plates.
Serve the salad alongside.

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