Turkey and Pancetta Salad
The perfect summer salad or Christmas dish!
A delicious alternative to the traditional roast turkey.
Ingredients
- 4 shredded cooked and cooled turkey fillets from fillet recipe
- 300g pancetta
- 2 oranges cut into segments
- 1 cup each of blanched green beans and snow peas
- 2 Tbsp toasted almonds
- 1/2 cup pomegranate pearls
- 2 Tbsp finely chopped Italian parsley or mint or both
Turkey Fillet Brine
- 1L water
- 70g salt
- 2 bay leaves
- 1 tsp peppercorns
Vinaigrette
- 1/2 cup red wine vinegar
- 1/2 cup cranberry jelly
- 1 tsp dijon mustard
- juice of 1 orange
- Salt and pepper
- 2 Tbsp olive oil
Method
Turkey Fillet
- Soak the turkey in solution in the fridge for 12-16 hours. Remove and pat dry. Cook the turkey for 2 mins each side in a pan and finish in the oven for 10-15 mins at 150 degrees. Remove and rest.
Salad
- Pan fry pancetta for 5 minutes until crispy.
- Mix salad ingredients together.
- Mix vinaigrette ingredients in a jar and shake well. Pour over salad.
