Mediterranean Turkey
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Mediterranean Turkey

Mediterranean Turkey

with Chopped Salad and Freekeh

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

Tags:
Chef's Choice
Allergens:
Wheat
Milk
Sulphites

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

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

340 g

Turkey Breast Portions

½ cup

Couscous

(Contains Wheat)

7 g

Oregano

¼ cup

Feta Cheese, crumbled

(Contains Milk)

113 g

Baby Tomatoes

30 g

Mixed Olives

(May contain Milk, Sulphites)

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 unit(s)

Mini Cucumber

1 unit(s)

Lemon

2 unit(s)

Garlic, cloves

1 unit(s)

Chicken Broth Concentrate

Not included in your delivery

1 tsp

Sugar*

4 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories660 kcal
Fat33 g
Saturated Fat5 g
Carbohydrate44 g
Sugar5 g
Dietary Fiber3 g
Protein47 g
Cholesterol100 mg
Sodium290 mg
Trans Fat0 g
Potassium900 mg
Calcium50 mg
Iron1.8 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.

Utensils

Baking Sheet
Large Non-Stick Pan
Medium Bowl

Instructions

COOK FREEKEH
1

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.

PREP
2

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.

COOK TURKEY
3

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.**) 

ASSEMBLE SALAD
4

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.

ASSEMBLE FREEKEH
5

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.

FINISH AND SERVE
6

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

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