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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Turkey Breast Portions
250 g
Yellow Potato
7 g
Cajun Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
4 g
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
tbsp
Dijon Mustard
(Contains Mustard May contain Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
1 unit(s)
Shallot
113 g
Baby Tomatoes
1 unit(s)
Sour Cream
170 g
Green Beans
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
½ tsp
Sugar*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.**)
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.
Divide turkey, veggies and potatoes between plates. Drizzle remaining dressing over turkey.
