Ingredients
- 1kg Ingham Ready to Roast Turkey Breast
- 2 teaspoons olive oil
- 100g macadamia nuts
- 1 cup maple syrup
- Mango, Avocado and Rocket Salad
- 1⁄4 cup lime juice, (approx. 2 limes)
- 2 tablespoons extra virgin olive oil
- 2 cm piece fresh ginger, peeled, grated
- 1 teaspoon caster sugar
- Salt and pepper
- 2 large mangoes, cheeks removed, cut into thin wedges
- 3 large avocadoes, stone removed, peeled, cut into thin slices across avocado
- 120g rocket leaves
Instructions
Cook Ingham Ready to Roast Turkey Breast as per packet instructions in a barbecue oven.
Heat olive oil in a medium size saucepan over medium heat. Add macadamia nuts and cook, shaking pan often, for 2-3 minutes or until golden brown. Add maple syrup and stir until well combined and mixture comes to the boil. Remove from heat.
Meanwhile, put lime juice, olive oil, ginger, sugar and salt and pepper into a screw top jar. Secure lid and shake until well combined. Place mango, avocado and rocket leaves into a large bowl. Toss until well combined. Add dressing to salad just prior to serving. Toss until salad is coated with dressing.
Place salad onto a large platter. Top with sliced turkey and spoon over macadamia and maple syrup glaze.
