BBQ Turkey with Farro Salad

BBQ Turkey with Farro Salad

Name: BBQ Turkey with Farro Salad and Blueberry Vinaigrette
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 340 g Turkey Breast Portions; 2 unit(s) Mini Cucumber; 28 g Almonds, sliced; 56 g Spring Mix; 2 unit(s) Blueberry Jam; ½ cup Farro; ¼ cup Goat Cheese; 1 tbsp Red Wine Vinegar; 1 tbsp BBQ Seasoning; ¼ tsp Salt and Pepper*

and Blueberry Vinaigrette

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This salad makes for a hearty and inspired weeknight dinner. The blueberry dressing pairs perfectly with the sweet and spicy BBQ seasoned turkey scallopines!

Allergens:

Almonds

•Sulphites

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

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

340 g

Turkey Breast Portions

2 unit(s)

Mini Cucumber

28 g

Almonds, sliced

(Contains Almonds)

56 g

Spring Mix

2 unit(s)

Blueberry Jam

½ cup

Farro

¼ cup

Goat Cheese

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 tbsp

BBQ Seasoning

(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

Not included in your delivery

¼ tsp

Salt and Pepper*

Nutrition Values

Calories280 kcal

Fat9 g

Saturated Fat1.5 g

Carbohydrate6 g

Sugar2 g

Dietary Fiber2 g

Protein43 g

Cholesterol95 mg

Sodium480 mg

Trans Fat0 g

Potassium750 mg

Calcium50 mg

Iron1.3 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

•Medium Pot

•Large Non-Stick Pan

•Baking Sheet

•Strainer

•Large Bowl

•Whisk

Instructions

Add farro and 3 cups water (dbl for 4 ppl) in 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. Meanwhile, thinly slice cucumber into 1/4-inch rounds.

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

Pat turkey dry with paper towels. Season with salt and pepper. Sprinkle over BBQ seasoning. Heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey. Pan-fry, until 'blackened', 1-2 min per side. Transfer turkey to a baking sheet. Bake in top of oven, until cooked through, 5-7 min.**

When farro is done cooking, drain and rinse under cold water. Return rinsed farro to the same pot, off heat. Season with salt.

Whisk together blueberry jam, vinegar and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Add farro, spring mix, cucumber and half the almonds. Season with salt and pepper. Toss together.

Slice turkey. Divide salad between bowls and top with turkey. Crumble over goat cheese and sprinkle over remaining almonds.