Mediterranean Turkey
with Chopped Salad and Freekeh
Get ready to make this quick and simple Mediterranean freekeh salad! Enjoy it on your next picnic for a super tasty summer treat.
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
½ cup
Couscous
(Contains Wheat)
7 g
Oregano
¼ cup
Feta Cheese, crumbled
(Contains Milk)
113 g
Baby Tomatoes
30 g
Mixed Olives
(May contain Soy, Milk, Sulphites)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 unit(s)
Mini Cucumber
1 unit(s)
Lemon
2 unit(s)
Garlic, cloves
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
1 tsp
Sugar*
4 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Wash and dry all produce.* In a medium pot, combine freekeh, broth concentrate and 1 1/4 cups water (dbl for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Simmer, still covered, until freekeh is tender and liquid is absorbed, 25- 28 min.
While freekeh cooks, roughly chop 1 tbsp oregano (dbl for 4 ppl). Zest, then juice half the lemon. Cut remaining lemon into wedges. Quarter tomatoes. Roughly chop olives. Cut cucumbers into 1/4-inch half-moons. Peel, then mince or grate garlic. Pat turkey dry with paper towels.
In a medium bowl, add turkey, oregano, half the lemon zest, half the garlic and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Toss together. Heat a large non-stick pan over medium-high heat. When hot, add turkey. Pan-fry, until golden, 1-2 min per side. Remove the pan from heat, then transfer turkey to a baking sheet. Roast in middle of oven, until cooked through, 8-10 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
In a large bowl, whisk together 2 tbsp oil, 1 tsp sugar and 1 tbsp vinegar (dbl all for 4 ppl). Add cucumbers, tomatoes, olives, half the feta and 1/4 tsp garlic (NOTE: Reference Garlic Guide in Start Strong). Season with salt and pepper. Toss to combine and set aside.
When freekeh is tender, remove pot from heat. Add lemon juice, remaining lemon zest and 1 tbsp oil (dbl for 4 ppl). Stir together. Season with salt and pepper.
Slice turkey. Divide freekeh between bowls. Top with turkey, chopped salad and crumble over remaining feta. Serve with lemon wedges, if desired.
