Recipe and image courtesy of Chantenay.
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:
- 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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Recipe and image courtesy of Chantenay.
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Honey Mustard Turkey And Chantenay Salad With Pine Nuts And Goats Cheese
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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Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.
