Turkey Breast Roast with Mango, Avocado and Macadamia salad

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Ingham Ready to Roast Turkey Breast

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  • 1 kg Ingham Ready to Roast Turkey Breast
  • 2 mangoes
  • 2 avocadoes
  • 2 sticks of celery, trimmed, thinly sliced
  • 100g macadamia nuts, roughly chopped
  • 120g baby rocket
  • Dressing
  • 1⁄3 cup macadamia nut oil
  • 2 tablespoons lime juice, (you will need 1 large lime)
  • 1 teaspoon lemon pepper
  • crusty bread, to serve
  • Salt and pepper, to season

Cook turkey breast roast as per packet instructions.

Cut cheeks from mangoes. Remove skin and cut into 2cm cubes. Remove remaining flesh from stone and dice. Place into a large bowl.

Cut avocadoes in half and remove stones. Peel and dice into 2cm cubes. Add to mango. Add celery, macadamia nuts and rocket. Toss until well combined.

Add dressing just before serving. Place salad onto a large platter. Slice turkey and place onto salad. Serve with crusty bread. 

To make dressing: Whisk macadamia nut oil, lime juice and lemon pepper in a jug until well combined. Season with salt and pepper. Drizzle over salad.

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Turkey Tips

  • Turkey can be handled, cooked and stored in the same way as chicken. There are no special requirements in its handling.
  • Use separate cutting boards and utensils when handling raw and cooked poultry. Wash these thoroughly with hot, soapy water before and after handling. Also use separate cutting boards from poultry for fruit and vegetables.
  • If you cook poultry to eat later, refrigerate while hot.
  • 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.