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Peri Peri Lentil and Turkey Salad

Peri Peri Lentil and Turkey Salad

with cucumber and Ballymaloe Relish

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Get 50% off your first box!

Calories

:

417 kcal

Protein

:

48.3g protein

Total

:

10 minutes

Difficulty

:

Easy

Calorie Smart

Quick Prep

Super Quick

Family Friendly

Allergens:

Mustard
Sulphites
Cereals containing gluten
May contain traces of allergens
Sulphites
Wheat
Barley
Celery
Milk
Mustard
Soya

A recipe conveniently customised just to your liking.

Ingredients

Serving amount

120 grams

Salad Leaves

1 sachet(s)

Honey Mustard Dressing

(Contains: Mustard)

1 unit(s)

Cucumber

2 unit(s)

Tomato

1 pack(s)

Lentils

(May be present: Cereals containing gluten)

1 sachet(s)

Apple Cider Vinegar

(Contains: Sulphites)

1 pot(s)

Ballymaloe Tomato Relish

(Contains: Mustard)

1 sachet(s)

Peri Peri Seasoning

(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)

320 grams

Irish Turkey Breast

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)1746 kJ

Energy (kcal)417 kcal

Fat7.5 g

of which saturates1.3 g

Carbohydrate35.9 g

of which sugars15.5 g

Dietary Fiber8.9 g

Protein48.3 g

Salt6.9 g

Potassium315.8 mg

Calcium54 mg

Iron1.4 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

•Sieve

Cooking steps

Cook the Turkey

1

Place a pan over medium-high heat with a drizzle of oil.
Once hot, fry the turkey until browned, 5-8 mins each side. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.

Cook the Lentils

2

Drain and rinse the lentils in a sieve.
Place a pan over medium-high heat with a drizzle of oil.
Fry the lentils with the peri peri spice until warmed through, 3-4 mins. Season to taste with salt and pepper.

Assemble the Salad

3

Meanwhile, trim the salad leaves, then chop or tear into bite-sized pieces.
Trim the cucumber then halve lengthways. Chop widthways into 1cm pieces.
Roughly chop the tomato.
Just before serving toss the salad leaves, cucumber and tomato with the honey mustard dressing. Season to taste with salt and pepper.

Dish Up

4

Divide the peri peri lentils and tossed salad between bowls.
Top the lentils with the turkey.
Drizzle the Ballymaloe relish over the top.

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