BBQ Turkey with Farro Salad
and Blueberry Vinaigrette
This bright salad is perfect for the start of spring. The blueberry dressing pairs perfectly with the sweet and spicy bbq seasoned turkey scallopines!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Turkey Breast Portions
2 unit(s)
Mini Cucumber
28 g
Almonds, sliced
(Contains Almonds May contain Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
56 g
Spring Mix
2 unit(s)
Blueberry Jam
½ cup
Farro
¼ cup
Goat Cheese
2 tbsp
Red Wine Vinegar
9 g
BBQ Seasoning
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce.* In a medium pot, add farro and 3 cups water (dbl for 4 ppl). Bring to a boil over high heat. Once boiling, reduce the heat to medium-low. Cook, uncovered, until farro is tender, 14-16 min. Meanwhile, cut cucumber into 1/4-inch slices.
Heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Remove pan from the heat, then transfer almonds to a plate. Set aside.
Pat turkey dry with paper towel. Season with salt and pepper. Sprinkle 1 tbsp BBQ seasoning (dbl for 4 ppl) across turkey scallopines. Heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey. Sear, until 'blackened', 1-2 min per side. Transfer turkey to a baking sheet. Bake in top of oven, until cooked through, 5-7 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
Meanwhile, when farro is done cooking, drain and rinse under cold water. Return rinsed farro to the same pot, off heat. Season with salt.
In a large bowl, whisk together blueberry jam, 1 tbsp vinegar (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Add farro, spring mix, cucumbers and half the almonds. Season with salt and pepper. Toss together.
Slice turkey scallopines. Divide salad between bowls. Top with sliced turkey scallopines. Crumble over goat cheese and sprinkle over remaining almonds.