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Roast turkey with summer salsa and spinach salad
Roast turkey with summer salsa and spinach salad
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
Tropical turkey salad with mango, chili, and asparagus.
Ingredients:
  • 1kg Ingham Turkey Breast Roast
  • 1 large mango, peeled, cut into 1cm pieces
  • 1 fresh long red chilli, deseeded, finely chopped
  • 1/2 small red onion, finely chopped
  • 31.50 gm lemon juice or lime juice
  • 82.50 ml chopped fresh coriander leaves
  • 187.50 ml frozen peas
  • 2 bunches asparagus, trimmed, halved diagonally
  • 120g baby spinach leaves
  • 165.00 ml fresh mint leaves
  • 1 avocado, coarsely chopped
  • 27.30 gm olive oil
  • 20.00 ml red wine vinegar
Instructions:
  • Preheat the oven to 190°C/170°C fan-forced, then simply follow the cooking directions on the turkey roast package.
  • In a medium bowl, combine mango, chili, onion, lime juice, and coriander. Season with salt and pepper, then stir well. Cover and refrigerate until ready to serve.
  • In a large pot of boiling water, cook the peas and asparagus separately until just tender. Drain and immediately cool them under cold running water. Drain well.
  • In a large bowl, combine oil and vinegar with a whisk. Add peas, asparagus, spinach, mint, and avocado. Gently toss to mix. Season with salt and pepper. Serve turkey slices with spinach salad and salsa on the side.

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