BBQ Roast Turkey Breast
with Farro Salad and Blueberry Vinaigrette
Blueberry dressing pairs perfectly with sweet and spicy BBQ-seasoned turkey roast! You're going to have a hard time figuring out which ingredient is the star of this delicious family feast!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Turkey Breast Roast
132 g
Mini Cucumber
28 g
Almonds, sliced
(Contains Tree nuts)
113 g
Baby Spinach
3 tbsp
Blueberry Jam
(Contains Mustard, Sulphites)
½ cup
Farro
(Contains Wheat)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
7 g
Basil
56 g
Goat Cheese
(Contains Milk)
2 unit
Chicken Broth Concentrate
1 unit
Gala Apple
1 tbsp
BBQ Seasoning
(Contains Mustard)
Not included in your delivery
3.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Pat turkey dry with paper towels, then arrange on an unlined baking sheet. Add 1 1/2 (3 tbsp) tbsp oil, BBQ Seasoning, 1 tsp (2 tsp) salt and 1/4 tsp (1/2 tsp) pepper to a small bowl. Stir to combine. Brush turkey all over with mixture. Roast turkey in the middle of the oven until golden brown and cooked through, 40-45 min.**
Add farro, broth concentrates and 3 cups (6 cups) water to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook uncovered, until farro is tender, 14-16 min. When farro is done cooking, drain and rinse under cold water. Return rinsed farro to the same pot, off heat. Set aside.
Cut cucumber into 1/4-inch rounds. Core, then cut apples into 1/2-inch cubes. Thinly slice basil.
Heat a small pan over medium-high heat.When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on almonds so they don't burn!) Remove the pan from heat, then transfer almonds to a plate. Set aside.
When turkey is almost finished, whisk together blueberry jam, vinegar and 2 tbsp (4 tbsp) oil in a large bowl. Season with salt and pepper. Add farro, spinach, apples, cucumbers and half the almonds. Season with salt and pepper. Toss together.
Slice turkey. Divide salad and turkey between plates. Sprinkle goat cheese, basil and remaining almonds over salad.
