Grilled Turkey and Stone Fruit Salad
with Basil Pesto
Enjoy all the flavours of summer in one amazing salad! Sweet nectarines shine with savoury basil pesto, and tomatoes and tender spinach balance together to compliment classic grilled turkey.
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
1 unit(s)
Ciabatta Roll
(Contains: Barley, Wheat May contain: Soy, Walnuts, Sesame)
1 unit(s)
Stone Fruit
¼ cup
Basil Pesto
(Contains: Milk May contain: Sulphites, Tree nuts, Soy)
1 tsp
Garlic Salt
(May contain: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 unit(s)
Tomato
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
56 g
Baby Spinach
Not included in your delivery
0.13 tsp
Pepper*
0.06 tsp
Salt*
½ tsp
Sugar*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Cut ciabatta into 1/2-inch-thick slices.
- Cut four sections off each nectarine, avoiding the pit.
- Transfer ciabatta slices and nectarines to a plate. Brush with 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add pesto, a plate with ciabatta and nectarines and a clean plate (for cooked turkey) to a large tray to bring to grill in step 3.
- Pat turkey dry with paper towels.
- Carefully slice into the centre of each turkey breast portion, parallel to the cutting board, leaving 1/2-inch intact on the other end.
- Open up turkey like a book. Season both sides with half the garlic salt and pepper.
- Head out to the grill with turkey and tray of ingredients!
- Add turkey to one side of the grill. Reduce heat to medium, close lid and grill, flipping once, until turkey is cooked through, 5-7 min per side.**
- Transfer turkey to a plate. Spread pesto over tops. Set aside to rest, 2-3 min.
- Meanwhile, add ciabatta slices and nectarines to the other side of the grill. Close lid and grill until ciabatta is crisp and grill-marks form on nectarines, 2-3 min per side.
- Transfer grilled ciabatta slices and nectarines back to the same plate to cool slightly.
- Cut or tear cooled ciabatta into 1/2-inch pieces.
- Cut each nectarines section into 1/4-inch slices.
- Cut tomato into 1/2-inch pieces.
- Add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with remaining garlic salt and pepper, then whisk to combine.
- Add nectarine pieces, tomatoes, spinach and half the ciabatta croutons, then toss to combine.
- Thinly slice turkey.
- Divide salad and turkey between plates.
- Spoon any remaining pesto from the plate over turkey.
- Sprinkle remaining ciabatta croutons over salad.
If you've opted to get turkey breast portions, cook them in the same way the recipe instructs you to cook the chicken breasts.