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Roast Turkey and Greek Salad

Roast Turkey and Greek Salad

Roast Turkey and Greek Salad

with roast potatoes

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A recipe conveniently customised just to your liking.

Tags:

Protein Rich

•Calorie Smart

Allergens:

Mustard

•Sulphites

The quantities provided above are averages only.

Total40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Cucumber

½ sachet(s)

Dried Oregano

250 grams

Cherry Tomatoes

1 sachet(s)

Paprika

(Contains: Mustard)

1 sachet(s)

Olives

500 grams

Baby Potatoes

½ unit(s)

Onion

1 sachet(s)

Red Wine Vinegar

(Contains: Sulphites)

320 grams

Irish Turkey Breast

Not included in your delivery

1 tbsp

Oil

to taste

Salt

to taste

Pepper

Nutrition Values

Energy (kJ)1862 kJ

Energy (kcal)445 kcal

Fat12.9 g

of which saturates3 g

Carbohydrate36 g

of which sugars16.3 g

Dietary Fiber9.5 g

Protein46 g

Salt7.8 g

Potassium1371.6 mg

Calcium83.9 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

•Baking Sheet with Baking Paper

Cooking steps

Roast the Potatoes

1

Preheat the oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes then lay them cut-side down on the baking tray.
Roast on the top shelf of the oven until fork tender, 25-35 mins.

Cook the Turkey

2

Lay the turkey onto another lined baking tray.
Toss with paprika, salt, pepper and a drizzle of oil.
Roast the turkey on the middle shelf of your oven until 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.

Prep the Veg

3

Meanwhile, trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
Halve the cherry tomatoes. Roughly chop the olives.
Halve, peel and thinly slice half the onion.
In a bowl, mix together half the oregano (per 2P), vinegar, 1 tbsp oil (per 2P). Season with salt and pepper and mix to combine.
Add the cucumber, tomato, onion and olives to the dressing.

Finish and Serve

4

Divide the roasted potatoes and turkey between plates.
Serve the Greek salad alongside.

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