Ingredients
- 1 kg Ingham Ready to Roast Turkey Breast
- 1 round white Lebanese bread
- 3 large tomatoes, diced
- 1 green capsicum, diced
- 2 lebanese cucumbers, diced
- 1 small red onion, finely chopped
- 1⁄3 cup flat leaf parsley leaves, roughly chopped
- 1⁄3 cup mint leaves, roughly chopped
- 2 teaspoons sumac, optional
- Dressing
- 1⁄3 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- 2 garlic cloves, crushed
Instructions
Cook turkey breast roast as per packet instructions.
Put bread onto a baking tray and place into oven on rack under turkey breast roast. Cook for 10 minutes or until crisp and golden. Set aside to cool.
Meanwhile, combine tomato, capsicum, cucumber, onion, parsley and mint in a large bowl. Cover and refrigerate until required. Break cold bread into pieces (approx. 4 cm) and put into an airtight container.
To make dressing: Whisk oil, lemon juice, balsamic vinegar and garlic in a jug until well combined.
Add bread pieces and dressing to salad just before serving. Put salad onto a serving plater. Sprinkle with sumac. Slice turkey and place onto salad. Serve.
