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Spiced Turkey
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Spiced Turkey

Spiced Turkey

with Chopped Salad and Hummus Dressing

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:
Quick
Carb Smart
Allergens:
Sesame
Egg
Mustard

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Turkey Breast Portions

1 tbsp

Turkish Spice Blend

113 g

Baby Kale

160 g

Tomato

132 g

Mini Cucumber

160 g

Sweet Bell Pepper

1 tbsp

Za'atar Spice

(Contains Sesame)

57 g

Hummus

(Contains Sesame)

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 unit

Lemon

Not included in your delivery

2 tbsp

Oil*

1 tsp

Salt*

1 tsp

Pepper*

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Nutrition Values

Calories680 kcal
Fat43 g
Saturated Fat6 g
Carbohydrate30 g
Sugar9 g
Dietary Fiber10 g
Protein48 g
Cholesterol125 mg
Sodium1160 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

Paper Towel
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Tongs
Zester
Large Bowl
Medium Bowl
Measuring Spoons

Instructions

Prep turkey
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.

Cook turkey
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.

Prep veggies
3

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.

Make salad
4

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.

Make dressing
5

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.

Finish and serve
6

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

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