Turkey and Pancetta Salad

Turkey and Pancetta Salad
The perfect summer salad or Christmas dish!

Infused with flavour, this salad is 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
View Method Turkey and Pancetta Salad

Method

Turkey Fillet
  1. 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
  1. Pan fry pancetta for 5 minutes until crispy.
  2. Mix salad ingredients together.
  3. Mix vinaigrette ingredients in a jar and shake well. Pour over salad.
View Ingredients Turkey and Pancetta Salad
View Method Turkey and Pancetta Salad
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