Mediterranean Thigh Roast with Bean Puree & Vine Ripened Tomatoes

  • 1kg Ingham Turkey Thigh Roast
  • 2 tablespoons Tridosha salt of the sea Mediterano mix
  • 2 x 400g cans cannelloni beans, drained & rinsed
  • Finely grated rind & juice of 1 lemon
  • 2 tablespoons olive oil
  • 250g baby tomatoes, on the vine
  • olive oil spray
  • 150g baby green beans, trimmed
  • Salt and pepper, to season

Sprinkle Turkey Thigh Roast with seasoning. Cook, following packet directions.

Meanwhile, put cannelloni beans, lemon rind, lemon juice and oil into a food processor and process until pureed. Season with salt and pepper.

Place tomatoes onto tray and spray with oil. Bake for 15 minutes or until skins begin to split.

Bring a saucepan of water to the boil. Add green beans and cook for 2 to 3 minutes or until bright green in colour and tender. Drain.

Slice Turkey Thigh Roast and serve on bed of bean puree with tomatoes and beans.

Features

  • Today's Classic. And so Easy!
  • Advertising Campaign Disclaimer
  • TT@Movies

Turkey Tips

  • Turkey can be handled, cooked and stored in the same way as chicken. There are no special requirements in its handling.
  • If you cook poultry to eat later, refrigerate while hot.
  • Always store cooked foods above raw foods in the refrigerator.
  • After purchasing fully cooked smallgoods, ensure they are stored in the refrigerator with their wrapping sealed until required. After opening, they must be consumed within 2-3 days.