Serves: 4
Prep: 15 mins
Cook: 45 mins
Summer in a bowl!
This salad is sure to turn heads at your next dinner party or BBQ.
Ingredients
1 ½ cups water
½ cup freekeh, rinsed
1 tbsp olive oil
4 turkey breast steaks
1 head red oak lettuce, leaves torn
200g green beans, trimmed, blanched
2 celery sticks
½ cup chopped dried cherries
½ cup flaked almonds, toasted
100g brie, sliced
dressing
2 tbsp olive oil
2 tbsp red-wine vinegar
2 tsp Dijon mustard
1 tbsp honey
How to make the Turkey, cherry & almond salad
In a saucepan, combine water and freekeh. Bring to simmer on medium. Cook, covered, 30-35 mins until water absorbs. Cool.
In a large frying pan, heat oil on high. Season turkey. Cook 5 mins each side. Drain on paper towel. Cut into strips.
For the dressing, in a jug, whisk all ingredients together. Season.
In a large bowl, combine remaining ingredients with turkey and freekeh. Drizzle over dressing when ready to serve.
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