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Mediterranean Turkey

Mediterranean Turkey

with Chopped Salad and Freekeh

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Get ready to make this quick and simple Mediterranean freekeh salad! Enjoy it on your next picnic for a super tasty summer treat.


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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Turkey Breast Portions

¾ cup



7 g


¼ cup

Feta Cheese


113 g

Cherry Tomatoes

30 g

Green Olives

2 tbsp

Red Wine Vinegar


66 g


1 unit


6 g


1 unit

Chicken Broth Concentrate

Not included in your delivery

4 tbsp


¼ tsp

Salt and Pepper*

1 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3682 kJ
Calories880 kcal
Fat39 g
Saturated Fat7 g
Carbohydrate80 g
Sugar9 g
Dietary Fiber18 g
Protein56 g
Cholesterol105 mg
Sodium960 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Garlic Press
Measuring Spoons
Paper Towel
Baking Sheet
Large Non-Stick Pan
Medium Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 425°F (to finish turkey). Start prepping when the oven comes up to temperature! In Step 4, use this garlic guide to determine what garlic level you prefer: 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra!

Wash and dry all produce.* In a medium pot, combine freekeh, broth concentrate and 1 1/4 cups water (dbl for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Simmer, still covered, until freekeh is tender and liquid is absorbed, 25- 28 min.


While freekeh cooks, roughly chop 1 tbsp oregano (dbl for 4 ppl). Zest, then juice half the lemon. Cut remaining lemon into wedges. Quarter tomatoes. Roughly chop olives. Cut cucumbers into 1/4-inch half-moons. Peel, then mince or grate garlic. Pat turkey dry with paper towels.


In a medium bowl, add turkey, oregano, half the lemon zest, half the garlic and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Toss together. Heat a large non-stick pan over medium-high heat. When hot, add turkey. Pan-fry, until golden, 1-2 min per side. Remove the pan from heat, then transfer turkey to a baking sheet. Roast in middle of oven, until cooked through, 8-10 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)


In a large bowl, whisk together 2 tbsp oil, 1 tsp sugar and 1 tbsp vinegar (dbl all for 4 ppl). Add cucumbers, tomatoes, olives, half the feta and 1/4 tsp garlic (NOTE: Reference Garlic Guide in Start Strong). Season with salt and pepper. Toss to combine and set aside.


When freekeh is tender, remove pot from heat. Add lemon juice, remaining lemon zest and 1 tbsp oil (dbl for 4 ppl). Stir together. Season with salt and pepper.


Slice turkey. Divide freekeh between bowls. Top with turkey, chopped salad and crumble over remaining feta. Serve with lemon wedges, if desired.