Herby Roast Turkey on Cannellini Beans
with charred courgette, sundried tomato paste and salad0.0(0)
Calories
:
441 kcalProtein
:
53.6g proteinDifficulty
:
EasyCalorie Smart
Protein Rich
Allergens:
- Cashew nuts
- Nuts
- Peanut
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
320 grams
Irish Turkey Breast
1 pack(s)
Cannellini Beans
1 unit(s)
Courgette
2 unit(s)
Garlic
40 grams
Salad Leaves
1 unit(s)
Onion
1 sachet(s)
Dried Chilli Flakes
½ sachet(s)
Italian Herbs
1 sachet(s)
Sun Dried Tomato Paste
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)1843 kJ
Energy (kcal)441 kcal
Fat6.1 g
of which saturates1.3 g
Carbohydrate34.5 g
of which sugars6.2 g
Dietary Fiber15.5 g
Protein53.6 g
Salt3 g
Potassium471.4 mg
Calcium46.2 mg
Iron0.7 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and thinly slice the onion. Place a large pot over medium heat with a drizzle of oil.
- Once hot, add the onion and fry, stirring occasionally, until golden, 10-12 mins.
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Trim the courgette and slice into 1cm thick rounds.
2
- Coat the turkey with salt, pepper and a drizzle of oil.
- Lay 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.
3
- Once the onion has caramelised, add the garlic and fry for another 30 secs.
- Next, stir in the beans (including the liquid), sundried tomato paste and a splash of water.
- Bring to the boil, then lower the heat and simmer until slightly thickened, 2-3 mins.
- Once thickened, stir in half the chilli flakes (add less if you'd prefer things milder).
- Season with pepper, then remove from the heat and cover to keep warm.
4
- Return the empty pan to high heat with a drizzle of oil.
- When hot, add the courgette and cook until charred, 3-4 mins each side.
- Once cooked, season with salt and pepper, then remove from the heat.
5
- Once the turkey is ready, transfer to a board.
- Slice widthways into 2cm thick slices.
6
- Reheat the beans if needed, adding a splash more water if they need loosening.
- Spoon the beans into serving bowls, then lay on the charred courgette.
- Top with the sliced turkey and sprinkle over any remaining chilli flakes (add less if you'd prefer things milder).
- Add a handful of salad leaves on top, drizzling a little oil over the leaves to finish.
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