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Goat's Cheese Stuffed Turkey

Goat's Cheese Stuffed Turkey

with pea and tomato salad

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A recipe conveniently customised just to your liking.

Tags:

Protein Rich

•Calorie Smart

•Quick

Allergens:

Milk

•Sulphites

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

100 grams

Goat's Cheese

(Contains: Milk May be present: Milk)

120 grams

Salad Leaves

1 sachet(s)

Italian Herbs

2 unit(s)

Tomato

320 grams

Irish Turkey Breast

120 grams

Peas

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)1668 kJ

Energy (kcal)399 kcal

Fat13.5 g

of which saturates9.1 g

Carbohydrate18.1 g

of which sugars7.3 g

Dietary Fiber1.8 g

Protein52.5 g

Salt3.6 g

Potassium189.6 mg

Calcium39.8 mg

Iron0.6 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

Get Prepped

1

Preheat oven to 220°C/200°C fan/gas mark 7.
Crumble the goat's cheese in a bowl with the Italian herbs and a good glug of oil.
Trim the salad leaves, then tear or chop into bite-sized pieces.
Chop the tomato into 2cm chunks.

Stuff the Turkey

2

Cut a pocket horizontally into the turkey breast. Season the inside with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging.
Spoon the goat's cheese mix into the pocket.
Season the outside of the turkey, drizzle with oil and rub to coat evenly.

Bake the Turkey

3

Place the stuffed breasts onto a lined baking tray.
Bake the turkey until cooked through, 10-15 mins. IMPORTANT: Turkey is cooked when no longer pink in the middle.

Cook the Peas

4

Meanwhile, boil a pot of salted water for the peas.
Once boiling, add the peas and allow to warm through, 1-2 mins.
Once done, drain in a sieve and allow to cool.

Dress the Salad

5

Just before serving, toss the salad leaves, peas and tomato with a drizzle of oil and the balsamic glaze.
Season to taste with salt and pepper.

Finish and Serve

6

Divide the goat's cheese stuffed turkey between plates.
Serve the pea and tomato salad alongside.

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