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BBQ Roast Turkey Breast
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BBQ Roast Turkey Breast

BBQ Roast Turkey Breast

with Farro Salad and Blueberry Vinaigrette

Blueberry dressing pairs perfectly with sweet and spicy BBQ-seasoned turkey roast! You're going to have a hard time figuring out which ingredient is the star of this delicious family feast!

Tags:
Family Friendly
Allergens:
Tree nuts
Mustard
Sulphites
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

680 g

Turkey Breast Roast

132 g

Mini Cucumber

28 g

Almonds, sliced

(Contains Tree nuts)

113 g

Baby Spinach

3 tbsp

Blueberry Jam

(Contains Mustard, Sulphites)

½ cup

Farro

(Contains Wheat)

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

7 g

Basil

56 g

Goat Cheese

(Contains Milk)

2 unit

Chicken Broth Concentrate

1 unit

Gala Apple

1 tbsp

BBQ Seasoning

(Contains Mustard)

Not included in your delivery

3.5 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

/ per serving
Calories1150 kcal
Fat37 g
Saturated Fat9 g
Carbohydrate81 g
Sugar33 g
Dietary Fiber9 g
Protein119 g
Cholesterol290 mg
Sodium1280 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.

Utensils

Baking Sheet
Paper Towel
Small Bowl
Measuring Spoons
Medium Pot
Colander
Measuring Cups
Saucepan
Large Bowl
Whisk

Instructions

Roast turkey
1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Pat turkey dry with paper towels, then arrange on an unlined baking sheet. Add 1 1/2 (3 tbsp) tbsp oil, BBQ Seasoning, 1 tsp (2 tsp) salt and 1/4 tsp (1/2 tsp) pepper to a small bowl. Stir to combine. Brush turkey all over with mixture. Roast turkey in the middle of the oven until golden brown and cooked through, 40-45 min.**

Cook farro
2

Add farro, broth concentrates and 3 cups (6 cups) water to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook uncovered, until farro is tender, 14-16 min. When farro is done cooking, drain and rinse under cold water. Return rinsed farro to the same pot, off heat. Set aside.

Prep
3

Cut cucumber into 1/4-inch rounds. Core, then cut apples into 1/2-inch cubes. Thinly slice basil.

Toast almonds
4

Heat a small pan over medium-high heat.When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on almonds so they don't burn!) Remove the pan from heat, then transfer almonds to a plate. Set aside.

Toss salad
5

When turkey is almost finished, whisk together blueberry jam, vinegar and 2 tbsp (4 tbsp) oil in a large bowl. Season with salt and pepper. Add farro, spinach, apples, cucumbers and half the almonds. Season with salt and pepper. Toss together.

Finish and serve
6

Slice turkey. Divide salad and turkey between plates. Sprinkle goat cheese, basil and remaining almonds over salad.