Ingredients
- 1kg Ingham Turkey Thigh Roast
- 1⁄4 cup pine-nuts
- 2 bunches asparagus, trimmed, halved
- 300g green beans, trimmed, halved
- 100g fetta cheese, crumbled
- 2 lemons, rind of, finely shredded
- 1 cup fresh mint leaves
- Dressing
- 1⁄3 cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon dijon mustard
- Salt and pepper, to season
Instructions
Cook turkey thigh roast as per packet instructions.
Heat pinenuts in a large non stick frying pan over a medium heat, shaking pan often, until pinenuts are golden. Transfer to a bowl.
Bring a saucepan or frying pan of water to the boil. Add asparagus and cook for 1-2 minutes or until just tender and bright green in colour. Remove with a slotted spoon and place into a large bowl of chilled water. Add beans to boiling water and cook for 1-2 minutes or until just tender. Drain and place into bowl with asparagus. Drain. Add fetta, pinenuts, lemon rind and mint leaves to asparagus and beans. Toss until well combined. Place onto a serving platter. Drizzle with dressing. Slice turkey and place onto salad. Serve.
To make dressing. Whisk oil, vinegar and mustard in a jug until well combined. Season with salt and pepper.
