Turkey in Hollandaise Sauce

• When water is boiling, add the potatoes, lower the heat to medium and cook until fork tender, 15-20 mins.
• Once cooked, drain in a colander and return to the pot, off the heat. 
• Cover with a lid to keep warm.

TIP: If you’re in a hurry you can boil the water in your kettle.

• 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 half the paprika, 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.

• While the turkey cooks, add the balsamic glaze to a salad bowl along with 1 tbsp oil (per 2P).
• Mix together, season with salt and pepper, then set aside.
• Just before serving, toss the salad leaves and tomato through the dressing.

• Meanwhile, pour the hollandaise into a small pot and warm through over medium heat, 2-3 mins. Season to taste with remaining paprika, salt and pepper.
• Roughly chop the parsley (stalks and all).
• When the potatoes are cooked and drained, add the parsley and 1 tbsp of butter (per 2P) to the pot.
• Toss together until the butter has melted. Season with salt and pepper.