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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Turkey Breast Portions
Turkish Spice Blend
Sweet Bell Pepper
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.
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.
While the turkey roasts, cut tomatoes into 1/4-inch pieces. Halve cucumbers lengthwise, then cut into 1/4-inch half-moons. Core, then cut pepper into 1/4-inch slices. Zest, then juice half the lemon. Cut remaining lemon into wedges.
Massage kale with 1/2 tbsp oil (dbl for 4 ppl) and lemon zest in a large bowl. Add tomato, cucumber, peppers and Za'atar Spice, then toss to coat. Season with salt and pepper.
Stir together the hummus, mayonnaise, 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.
Slice turkey. Divide salad between plates. Top with sliced turkey, then drizzle hummus dressing over top. Squeeze over a lemon wedge, if desired.