Honey-Mustard Almond Turkey
with Green Bean and Cranberry Freekeh
Warm-up with this hearty winter freekeh bowl! Oven-roasted honey mustard turkey and sweet and tender cranberries bring robust and zesty flavours to the plate. Together, they create the perfect bite!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Turkey Breast Portions
¾ cup
Freekeh
(Contains: Gluten)
170 g
Green Beans
¼ cup
Dried Cranberries
1 tbsp
Honey
1 tbsp
Dijon Mustard
(Contains: Mustard, Sulphites)
28 g
Almonds, sliced
(Contains: Tree nuts)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F.Wash and dry all produce. Combine the freekeh and 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil, then reduce heat to low. Simmer, still covered, until freekeh is tender and liquid is absorbed, 25-28 min.
Pat turkey dry with paper towels. Carefully slice into the centre of each piece of turkey, parallel to cutting board leaving, 1-inch intact on the other end. Open it up like a book. Season with salt and pepper. Arrange the turkey on a parchment-lined baking sheet. Bake in the top of the oven, until cooked through, 10-14 min.**
On a clean surface, trim the green beans and cut in half. Roughly chop the cranberries. Mix together the honey and Dijon in a large bowl. Set aside. Heat a large non-stick pan over medium-high heat. Add the almonds to the dry pan. Toast, stirring often, until golden-brown 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
While the freekeh and turkey cook, heat the same pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl to melt, 1 min. Add the green beans. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper. Remove from heat.
Once the freekeh is tender, season with salt. Stir the green beans, cranberries and half the almonds into the freekeh. Set aside. Once the turkey is finished cooking, add to the large bowl with the honey-mustard. Toss to coat.
Divide the freekeh and honey-mustard turkey between plates. Drizzle any remaining honey-mustard sauce from the large bowl over the turkey, then sprinkle with the remaining almonds.
