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Greek style turkey with a warm salad

Greek Style Roast Turkey With A Warm Salad

Karon Grieve
A simple but delicious way to serve turkey at any time of year. This is feel good comfort food at its best
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course savoury
Cuisine Greek
Servings 2 people
Calories 605 kcal

Ingredients
 

  • 650 g turkey 1 turkey breast fillet
  • 1 clove garlic crushed
  • 2 tbsp oregano dried oregano
  • 1 tbsp parsley dried parsley
  • 1 tsp mint dried mint
  • 1 lemon juice and zest
  • 1 tbsp olive oil
  • Salt and pepper to taste

Salad ingredients

  • 1 cup green beans
  • 1 small small courgette sliced
  • 1 red bell pepper sliced
  • 10 cherry tomatoes
  • 1 small onion sliced
  • 1 clove garlic crushed
  • 1 tbsp olive oil
  • salt and pepper to taste to taste
  • 2 tbsp feta cheese
  • 1 tbsp mint fresh mint leaves to serve
Metric - US Customary

Instructions
 

  • Marinate the turkey breast in the lemon juice with the zest and dried herbs and seasonings for one hour (in a non metalic dish and covered)
  • Press down hard on either side of the fillet with a rolling pin to flatten it a little and make it easier to cook.
  • Fry in the olive oil in a hot pan for 3 minutes on each side to sear and seal.
  • Lower the heat and cover the pan either with a lid of tinfoil and cook for a further 10-12 minutes until the fillet is completely cooked all the way through.
  • Place all ingredients into an oven proof dish and season well, add the oil, cover and bake in the over (190C/375F) for 30 minutes.

Make the salad

  • Make the salad by quickly blanching the green beans, courgettes and peppers in boiling water for 2 minutes then drain.
  • Serve the salad with the feta cheese tossed into it and with a scattering of torn mint leaves alongside the turkey, add some couscous and lemon to finish the dish.

Notes

Gluten Free, Sugar Free

Nutrition

Calories: 605kcalCarbohydrates: 27gProtein: 57gFat: 32gSaturated Fat: 8gTrans Fat: 1gCholesterol: 181mgSodium: 469mgPotassium: 1351mgFiber: 9gSugar: 12gVitamin A: 3644IUVitamin C: 141mgCalcium: 268mgIron: 6mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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