Cajun Blackened Turkey and Roasted Potatoes
with Green Bean Salad
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!
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
170 g
Green Beans
300 g
Yellow Potato
1 tbsp
Cajun Seasoning
(Contains Sulphites)
½ tsp
Garlic Salt
1.25 tsp
Dijon Mustard
(Contains Mustard, Sulphites)
50 g
Shallot
113 g
Cherry Tomatoes
3 tbsp
Sour Cream
(Contains Milk)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
tsp
Sugar*
tbsp
Oil*
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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 1/4 tsp garlic salt (dbl for 4 ppl) with 1 tbsp oil (dbl for 4 ppl). Season with pepper. Roast in middle of oven, until potatoes are golden-brown, 25-28 min.
Meanwhile, peel, then cut shallot(s) into 1/4-inch slices. Cut stems off beans, if needed. Halve tomatoes. In a small bowl, stir together 1 tbsp Cajun seasoning (dbl for 4 ppl), 1/4 tsp garlic salt (dbl for 4 ppl), 1/2 tsp sugar (dbl for 4 ppl). Season with pepper. Pat turkey dry with paper towel. On a clean cutting board, place and cover each scallopine with plastic wrap. Using a mallet, rolling pin, or heavy-bottomed pan, pound each scallopine until 1/2-inch thick. Sprinkle over Cajun mixture.
Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then turkey. Pan-fry, until 'blackened' or dark golden-brown and cooked through, 3-4 min per side. (TIP: Cook to a min internal temp. of 74°C/165°F, as size may vary.**) Remove pan from heat. Transfer turkey to a plate. Cover with foil and set aside.
Meanwhile, wipe the same pan clean. Heat pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then green beans and shallots. Cook, stirring occasionally, until beans are tender-crisp, 5-6 min. Season with salt and pepper. Remove pan from heat. Transfer veggies to a medium bowl. Cover to keep warm. Set aside.
In another small bowl, whisk together sour cream, mustard, 1 tbsp vinegar (dbl for 4 ppl), 1/2 tsp sugar (dbl for 4 ppl) and 1 tbsp water (dbl for 4 ppl). Season with salt and pepper. In the medium bowl with green beans, add tomatoes and half the dressing from the small bowl. Toss together.
Divide turkey, veggies and potatoes between plates. Drizzle remaining dressing over turkey.
