Honey Mustard Turkey And Chantenay Salad With Pine Nuts And Goats Cheese.

Honey Mustard Turkey And Chantenay Salad With Pine Nuts And Goats Cheese- Use up leftover turkey and cheese in this delicious and healthy salad.

Serves: 4 (as a side dish)

Preparation time: 10 minutes

Cooking time: 15 minutes

You’ll Need:

For The Salad:

• 3 tbsp rapeseed oil
• 2 tbsp clear honey
• 1 tbsp Dijon wholegrain mustard
• Sea salt
• Freshly ground black pepper
• 300g cooked turkey, cut into strips
• 200g Chantenay carrots, halved lengthways
• 100g rocket leaves, washed
• 50g pine nuts, toasted
• 100g soft goats’ cheese, crumbled

For The Dressing:

• 3 tbsp rapeseed oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• ½ tsp caster sugar

How To Make Honey Mustard Turkey And Chantenay Salad With Pine Nuts And Goats Cheese

What To Do:

1. Mix together 2 tbsp of the oil, honey and mustard and season with black pepper. Stir in the strips of turkey and mix well.
2. Heat the remaining 1 tbsp oil in a frying pan, and pan fry the Chantenay for 10 minutes, until lightly browned but still retaining their crunch. Remove from the pan and set aside.
3. Return the pan to the heat and add the turkey. Cook for 5 minutes, until the turkey is stickey, glazed and warmed through.
4. In a large serving bowl whisk together all the ingredients for the dressing until well combined.
5. Add the rocket leaves, pine nuts and goats’ cheese. Toss together, then at the last minute add the warm Chantenay and turkey. Serve immediately.

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Recipe and image courtesy of Chantenay.

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Honey Mustard Turkey And Chantenay Salad With Pine Nuts And Goats Cheese

 Use up leftover turkey and cheese in this delicious and healthy salad.

Course Side Dish

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Ingredients

• 3 tbsp rapeseed oil
• 2 tbsp clear honey
• 1 tbsp Dijon wholegrain mustard
• Sea salt
• Freshly ground black pepper
• 300g cooked turkey, cut into strips
• 200g Chantenay carrots, halved lengthways
• 100g rocket leaves, washed
• 50g pine nuts, toasted
• 100g soft goats’ cheese, crumbled
• 3 tbsp rapeseed oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• ½ tsp caster sugar

Instructions

• Mix together 2 tbsp of the oil, honey and mustard and season with black pepper. Stir in the strips of turkey and mix well.
• Heat the remaining 1 tbsp oil in a frying pan, and pan fry the Chantenay for 10 minutes, until lightly browned but still retaining their crunch. Remove from the pan and set aside.
• Return the pan to the heat and add the turkey. Cook for 5 minutes, until the turkey is stickey, glazed and warmed through.
• In a large serving bowl whisk together all the ingredients for the dressing until well combined.
• Add the rocket leaves, pine nuts and goats’ cheese. Toss together, then at the last minute add the warm Chantenay and turkey. Serve immediately.

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