Pesto Crusted Turkey
with parsley butter sweet potatoes and radish saladCalories
:Ā
704 kcalProtein
:Ā
46.5g proteinTotal
:Ā
20 minutesDifficulty
:Ā
EasyQuick
Allergens:
- Cereals containing gluten
- Wheat
- Sulphites
- Egg
- Mustard
- Milk
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
320 grams
Irish Turkey Breast
30 grams
Green Pesto
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
40 grams
Salad Leaves
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
125 grams
Radish
5 grams
Parsley
50 grams
Mayonnaise
(Contains: Egg, Mustard)
2 unit(s)
Sweet Potato
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
Butter
(Contains: Milk)
Nutrition Values
Energy (kJ)2945 kJ
Energy (kcal)704 kcal
Fat28.6 g
of which saturates3 g
Carbohydrate69.5 g
of which sugars16.3 g
Dietary Fiber1.7 g
Protein46.5 g
Salt2.4 g
Potassium1055.6 mg
Calcium75 mg
Iron1.9 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
ā¢Baking Sheet with Baking Paper
ā¢Colander
ā¢Pot with Lid
Cooking steps
1
- Preheat the oven to 220Ā°C/200Ā°C fan/gas mark 7. Boil a large pot of salted water.
- Chop the sweet potato into 2cm chunks (peeling optional).
- When boiling, add the sweet potato to the water and cook until fork tender, 15-20 mins.
- Meanwhile, roughly chop the parsley.
- Drain the cooked sweet potato in a colander and return to the pot, off the heat. Stir through a knob of butter along with the parsley. Season to taste with salt and pepper. Cover to keep warm.
2
- Arrange the turkey on a lined baking tray. IMPORTANT: Wash your hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
- Spread the pesto evenly over the tops of the turkey.
- Season the breadcrumbs with salt and pepper.
- Spoon equal amounts of the breadcrumbs onto each breast. Press down firmly with the back of the spoon to ensure it adheres.
3
- Place the turkey on the top shelf of the oven.
- Bake until the breadcrumbs are golden and the turkey is cooked through, 10-15 mins.
- Meanwhile, trim and quarter the radish.
- Just before serving, toss the radish and salad leaves with a drizzle of oil.
- Season to taste with salt and pepper.
4
- Divide the crumbed turkey between plates, adding a dollop of mayo on top.
- Serve the radish salad and parsley butter sweet potato alongside.
- Finish the salad with a drizzle of balsamic glaze.
