Roast Veg & Bean Salad With Grilled Turkey

I serve this colourful and nutritious salad with grilled turkey for my protein source, but it will pair perfectly with many other protein choices as well, including salmon, chicken, halloumi or trout. The orange mustard dressing really lifts the flavour of the meal while still keeping it healthy. The beans provide a protein boost, making it very filling and satisfying, while still being lighter on carbohydrates. Great for a day when you haven’t been so active. To bulk up the carbs you could serve a slice of wholemeal bread or pitta on the side. This would also help to mop up any leftovers of the extremely tasty sauce. If you don’t want to use a blender to make the dressing then you can easily swap the orange for fresh orange juice and crush the garlic clove before whisking all the ingredients together..

Print Recipe
Roast Veg & Bean Salad With Grilled Turkey
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
For the salad:
For the dressing:
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
For the salad:
For the dressing:
Instructions
  1. Peel and slice the onion in to thin wedges.
  2. Top and tail the radishes and slice any larger ones in half.
  3. Cut the pepper in to strips.
  4. Place the prepared vegetables in to a roasting tray and drizzle over the olive oil.
  5. Roast in the oven for 20 minutes.
  6. Make the salad dressing by blending all the ingredients in the small bowl of your blender or food processor until smooth. Set to one side.
  7. With 5 minutes left on the 20 minute timer, turn your grill on to medium high.
  8. Once 20 minutes are up, remove tray from the oven and sprinkle over the rosemary.
  9. Stir and return the tray to the oven for a further 10 minutes.
  10. Place the turkey breast fillets on to the grill pan and cook for 10 minutes, flipping over half way.
  11. Open the tin of beans and drain off any excess fluid.
  12. Add the salad leaves to a large bowl.
  13. Remove any stalks from the mangetout and cut in half. Add to the salad bowl.
  14. Once the veg is roasted, remove from the oven and tip the beans in to the tray. Stir and allow the heat from the tray to warm the beans.
  15. Transfer the vegetables to the salad bowl and stir well.
  16. Pour over the salad dressing and make sure it coats everything.
  17. Divide the salad between 2 bowls and top each with a cooked turkey fillet. Enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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