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Turkey Breast and DIY Hummus

Turkey Breast and DIY Hummus

with roast root veg
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Get 50% off your first box!
Calories
: 
652 kcal
Protein
: 
54.8g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Sesame
  • Mustard
Serving amount

1 sachet(s)

Honey

1 sachet(s)

Dried Oregano

2 unit(s)

Garlic

1 pack(s)

Chickpeas

1 sachet(s)

Tahini

(Contains: Sesame)

1 sachet(s)

Paprika

(Contains: Mustard)

1 unit(s)

Parsnip

1 unit(s)

Carrot

1 unit(s)

Lemon

320 grams

Irish Turkey Breast

Not included in your delivery

1 tbsp

Oil

¼ tsp

Salt

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)2728 kJ
Energy (kcal)652 kcal
Fat20.1 g
of which saturates4.5 g
Carbohydrate51.7 g
of which sugars16.2 g
Dietary Fiber20.4 g
Protein54.8 g
Salt2.5 g
Potassium405 mg
Calcium41.3 mg
Iron0.6 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.
•Sieve
•Immersion blender
•Grater
•Baking Sheet with Baking Paper

Cooking steps

Roast the Veg
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Trim the carrot and parsnip, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. 
  • Pop them onto a large (lined) baking tray.
  • Toss with oil, oregano, salt and pepper. Spread out in a single layer. 
  • When the oven is hot, roast on the top shelf until the veg is tender and cooked through, 18-20 mins. Turn halfway through.
Prep the Rest
2
  • Meanwhile, peel and grate the garlic (or use a garlic press).
  • Quarter the lemon. 
  • Drain and rinse the chickpeas in a sieve.
Blend the Hummus
3
  • In a blender, puree garlic, tahini, chickpeas, 1 tbsp oil (per 2P), 75ml water (per 2P) and ½ tsp salt (per 2P) until smooth. 
  • Add salt, pepper and lemon juice to taste. 

TIP: Add a splash of water to loosen the hummus if necessary.

Fry the Turkey
4
  • 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.
Finishing Touches
5
  • Toss the roast veg together with the honey. 
Dish Up
6
  • Arrange the turkey between plates alongside the honeyed veg and your beautiful hummus.
  • Serve any remaining lemon wedges on the side. 
Meal right image

Explore Similar Recipes

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Garlic Recipes
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Carrot Recipes
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