Turkey, Black Garlic Potato and Crispy Kale Traybake
with vegan nduja yoghurtCalories
:
754 kcalProtein
:
60.8g proteinTotal
:
35 minutesDifficulty
:
EasySpicy
Allergens:
- Milk
- Sulphites
- Hazelnuts
- Nuts
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
500 grams
Baby Potatoes
1 unit(s)
Onion
80 grams
Kale
40 grams
Vegan Nduja
110 grams
Yoghurt
(Contains: Milk)
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
120 grams
Peas
20 grams
Black Garlic Paste
1 pack(s)
Feta D.O.P
(Contains: Milk)
10 grams
Hazelnuts
(Contains: Hazelnuts, Nuts)
1 sachet(s)
Honey
320 grams
Irish Turkey Breast
Not included in your delivery
1 tbsp
Butter
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3155 kJ
Energy (kcal)754 kcal
Fat32.8 g
of which saturates18.2 g
Carbohydrate52 g
of which sugars23.4 g
Dietary Fiber9.4 g
Protein60.8 g
Salt2.5 g
Potassium864.8 mg
Calcium145.5 mg
Iron0.5 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 your delivered box.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes, quartering any larger pieces, and pop 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.
2
- Meanwhile, halve and peel the onion, then cut each half lengthways into 3cm wedges.
- Strip the leafy part of the kale from the stem. Discard the stems.
- When the potatoes have 15 mins remaining, add the turkey and onion wedges to the tray.
- Drizzle with oil, season with salt and pepper, then return to the oven for the remaining cook time, 12-15 mins.
3
- Meanwhile, toss the kale with salt, pepper and a drizzle of oil. Spread out on a separate lined baking tray.
- Bake the kale on the middle shelf until crispy, 6-8 mins.
- Add the peas, black garlic and 1 tbsp butter (per 2P) to the potatoes and onion.
- Toss together until everything is coated.
- Return to the oven, 2-3 mins.
TIP: Watch the kale closely—it can burn easily.
4
- Meanwhile, mix the yoghurt together with the vegan nduja.
- When everything's roasted, add the kale and honey to the potato tray and toss together.
- Use the back of a spoon to spread the vegan nduja yoghurt out on a plate.
- Top the yoghurt with the turkey, roasted veg and potatoes.
- Crumble over the feta cheese and finish with a drizzle of balsamic glaze and a scattering of hazelnuts.
