Copyright John Paul Urizar
www.johnpaulurizar.com.au
We often forget to cook turkey, reserving it for Christmas and, if you're American, Thanksgiving, but, as we're using cranberries we should use turkey. And why wouldn't you when this dish can be whipped up in minutes. With the sauce made, the turkey and greens can be cooked in 10 minutes and dinner will be on the table in less than 30 minutes.
Brush the tenderloins with olive oil. Heat a grill pan and sear for 2 -3 minutes each side. Transfer to a baking sheet and place in the oven for 5 minutes to cook through. Remove from the oven, cover with foil and leave to rest for 5 minutes before slicing. While the turkey is cooking, steam the green beans for 5 minutes until tender. Rinse under cold water and set aside.
Combine the olive oil, balsamic and cranberry sauce together. Toss ½ the dressing over the mixed green leaves and beans.
Cut the turkey breast into 8 slices and arrange over the leaves. Pour the remaining dressing over the turkey and sprinkle the walnuts on top.
Note : Gram for gram turkey is lower in energy, higher in protein, with almost half the saturated fat of chicken.
Makes 4 servings
Prep Time: | 5 mins |
Cooking Time: | 20 mins |
Ready in: | 25 mins |
Suitable for: |
|
Dinner, Lunch, Salad |
Nutritional Information - Per Serve | |
Kj | 1432 kj |
Calories | 342 kcal |
Fat | 27.4 g |
Saturated Fat | 3.4 g |
Total Carbohydrate | 5.5 g |
Total Protein | 17.6 g |
Fibre | 2.4 g |
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