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Spiced Turkey

Spiced Turkey

with Chopped Salad and Hummus Dressing

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This flavour-packed salad opens you up to some of our favourite Middle Eastern tastes. The warming spices mixed with juicy turkey and hearty veg will leave you feeling energized for whatever comes your way!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:QuickCarb Smart (50g or less)
Allergens:Sesame/Sésame

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

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Turkey Breast Portions

113 g

Kale, chopped

160 g

Roma Tomato

57 g

Hummus

(ContainsSesame/Sésame)

1 tbsp

Za'atar Spice

(ContainsSesame/Sésame)

1 unit

Lemon

1 tbsp

Turkish Spice Blend

132 g

Mini Cucumber

Not included in your delivery

2 tbsp

Oil*

1 tsp

Salt*

1 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1925 kJ
Calories460 kcal
Fat21 g
Saturated Fat3 g
Carbohydrate25 g
Sugar6 g
Dietary Fiber9 g
Protein47 g
Cholesterol95 mg
Sodium1710 mg
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Tongs
Zester
Large Bowl
Small Bowl
Measuring Spoons
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Pat turkey dry with paper towels. Season with Turkish Spice Blend, salt, and pepper.

2

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (double for 4 ppl), then turkey. Cook, until golden-brown, 1-2 min per side. Transfer turkey to parchment-lined baking sheet. Roast in the middle of oven, until fully cooked, 6-8 min.

3

While the turkey roasts, cut tomatoes into 1/4-inch pieces. Halve cucumbers lengthwise, then cut into 1/4-inch half-moons. Zest, then juice half the lemon. Cut remaining lemon into wedges.

4

Massage kale with 1/2 tbsp oil (dbl for 4 ppl) and lemon zest in a large bowl. Add tomato, cucumber and Za'atar Spice, then toss to coat. Season with salt and pepper.

5

Stir together the hummus, lemon juice, 1 1/2 tbsp water and 1 tbsp oil (dbl both for 4 ppl) in a medium bowl. Season with salt and pepper. Set aside.

6

Slice turkey. Divide salad between plates. Top with sliced turkey, then drizzle hummus dressing over top. Squeeze over a lemon wedge, if desired.