Seed-Crusted Turkey
with Bulgur Salad- Wheat
- Mustard
- Egg
- Sulphites
- Milk
- May contain traces of allergens
- Gluten
- Wheat
- Crustaceans
- Soy
- Egg
- Sesame
- Milk
- Fish
- Tree nuts
- Sulphites
- Mustard
- Peanuts
Chewy, earthy bulgur is the perfect vessel for these seed-crusted turkey tenders. This salad is packed full of goodness, including cucumbers, tomatoes, spring mix and feta. Ingredients: Turkey breast • Bulgur wheat (durum wheat semolina) (wheat) • Roma tomatoes • Cucumber • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Seed blend (sunflower seeds, pepitas, soybean oil and/or canola oil) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat).
Ingredients
340 g
Turkey Breast Portions
½ cup
Bulgur Wheat
(Contains: Wheat May be present: Gluten, Wheat)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Gluten, Wheat, Crustaceans, Soy, Egg, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
1 unit(s)
Mini Cucumber
2 tbsp
White Wine Vinegar
(Contains: Sulphites)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Gluten, Wheat)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
56 g
Spring Mix
1 unit(s)
Tomato
28 g
Seed Blend
(May be present: Gluten, Soy, Egg, Sesame, Milk, Tree nuts, Sulphites, Mustard, Peanuts)
Not included in your delivery
½ tsp
Sugar*
4 tbsp
Oil*
0.38 tsp
Pepper*
1.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Add 1/2 cup (1 cup) water and 1/2 tsp (1 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Roughly chop seed blend.
- Add bulgur to the boiling water. Stir to combine, then remove from heat.
- Cover and let stand until bulgur is tender and liquid is absorbed, 15-16 min.
- Meanwhile, combine chopped seeds, panko, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper in a shallow dish.
- Pat turkey dry with paper towels, then cut into 1-inch wide strips. Season with salt and pepper.
- Coat turkey all over with mayo.
- Working with one piece of turkey at a time, press both sides into seed mixture to coat completely.
- Transfer turkey to a foil-lined baking sheet, then drizzle 1 tbsp (2 tbsp) oil over top.
- Roast in the middle of the oven, flipping halfway through, until cooked through, 12-14 min.**
- Meanwhile, cut cucumber into 1/4-inch rounds.
- Cut tomato into 1/4-inch pieces.
- Whisk together vinegar, 1/2 tsp (1 tsp) sugar, 3 tbsp (6 tbsp) oil and 1/4 tsp (1/2 tsp) salt in a large bowl.
- When bulgur is done, fluff with a fork. Add bulgur, cucumbers, tomatoes and spring mix to the large bowl with dressing. Season with salt and pepper, then stir to combine.
- Divide bulgur salad between plates. Top with turkey.
- Sprinkle with feta.
If you've opted to get turkey, cut into 1-inch wide strips, then prepare them in the same way the recipe instructs you to prepare the chicken breast tenders.
Cook turkey in the same way the recipe instructs you to cook the chicken breast tenders.**
