Crispy Turkey Breast with Padron Peppers
and Spanish style saladCalories
:
274 kcalProtein
:
43.4g proteinTotal
:
25 minutesDifficulty
:
EasyQuick
Calorie Smart
Carb Smart
Allergens:
- Mustard
- Sulphites
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
200 grams
Padron Peppers
2 unit(s)
Tomato
1 unit(s)
Onion
2 sachet(s)
Paprika
(Contains: Mustard)
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
1 unit(s)
Mini Cucumber
320 grams
Irish Turkey Breast
40 grams
Salad Leaves
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Flour
Nutrition Values
Energy (kJ)1146 kJ
Energy (kcal)274 kcal
Fat2.7 g
of which saturates0.7 g
Carbohydrate17.9 g
of which sugars10.3 g
Dietary Fiber4.6 g
Protein43.4 g
Salt2.6 g
Trans Fat0.3 g
Potassium423.9 mg
Calcium39.2 mg
Iron2.7 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 your delivered box.
Cooking Steps
1
- Trim the cucumber, then halve lengthways. Thinly slice widthways.
- Halve, peel and thinly slice the onion.
- Cut the tomato into 2cm chunks.
2
- Pat the turkey dry with kitchen paper and season with salt and pepper.
- On a plate, mix 2 tbsp flour (per 2P) with the paprika.
- Coat on both sides with the flour, pressing down firmly so it sticks.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, lay the turkey in the pan and cook for 5-8 mins on each side. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
4
- Place a pan over high heat with a generous drizzle of oil.
- Once hot, add the padron peppers and cook, stirring occasionally, until the peppers are blistered and slightly charred, 4-6 mins.
- Once cooked, remove from the heat and season to taste with salt.
- Remove the stems before plating, if desired.
5
- In a large bowl, toss the salad leaves, onion, tomatoes and cucumber together with a drizzle of oil and the balsamic glaze.
- Season to taste with salt and pepper.
6
- Divide the crispy turkey between plates.
- Serve the salad and padron peppers alongside.
