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Cajun Blackened Turkey and Green Bean Tomato Salad
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Cajun Blackened Turkey and Green Bean Tomato Salad

Cajun Blackened Turkey and Green Bean Tomato Salad

with Roasted Potatoes

If you're going to have a salad for dinner, make it this one! Tender turkey, potatoes, fresh green beans, tomatoes and a creamy dressing come together in the ultimate power salad!

Allergens:
Sulphites
Mustard
Milk

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

Preparation Time30 minutes
DifficultyEasy

Ingredients

/ serving 4 people

680 g

Turkey Breast Portions

600 g

Yellow Potato

2 tbsp

Cajun Seasoning

(Contains Sulphites)

1.5 tsp

Garlic Salt

1 tbsp

Dijon Mustard

(Contains Mustard, Sulphites)

100 g

Shallot

227 g

Cherry Tomatoes

6 tbsp

Sour Cream

(Contains Milk)

340 g

Green Beans

2 tbsp

White Wine Vinegar

(Contains Sulphites)

Not included in your delivery

1 tsp

Sugar*

3 tbsp

Oil*

½ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)2134 kJ
Calories510 kcal
Fat17 g
Saturated Fat4 g
Carbohydrate44 g
Sugar10 g
Dietary Fiber7 g
Protein48 g
Cholesterol110 mg
Sodium770 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
Measuring Spoons
Paper Towel
Plastic Wrap
Rolling Pin
Small Bowl
Large Non-Stick Pan
Medium Bowl
Whisk

Instructions

ROAST POTATOES
1

Preheat the oven to 450°F (to roast potatoes). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Cut potatoes into 1-inch pieces. On a baking sheet, toss potatoes and half the garlic salt with 2 tbsp oil. Season with pepper. Roast in middle of oven, until golden-brown, 25-28 min.

PREP
2

While potatoes roast, peel, then thinly slice shallot. Trim beans. Halve tomatoes. In a small bowl, stir together Cajun seasoning, remaining garlic salt and 1/4 tsp sugar. Season with pepper. Pat turkey dry with paper towels. On a clean cutting board, place and cover each turkey with plastic wrap. Using a rolling pin or heavy-bottomed pan, pound each turkey until 1/2-inch thick. Sprinkle over Cajun mixture.

COOK VEGGIES
3

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then beans and shallots. Cook, stirring occasionally, until beans are tender-crisp, 5-6 min. Season with salt and pepper. Remove pan from heat and transfer veggies to a medium bowl. Cover to keep warm and set aside.

PAN-FRY TURKEY
4

Using the same pan, increase heat to medium-high. When hot, add 2 tbsp oil, then turkey. Pan-fry, until 'blackened' or dark golden-brown and cooked through, 3-4 min per side. (Depending on the size of your pan, you may need to do this in batches!) (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)

MAKE DRESSING
5

While turkey cooks, in another medium bowl, whisk together sour cream, mustard, vinegar, 1 tsp sugar and 2 tbsp water. Season with salt and pepper. To the veggies, add tomatoes and half the dressing. Toss together.

FINISH AND SERVE
6

Divide turkey, veggies and potatoes between plates. Drizzle remaining dressing over turkey.