Cranberry glazed turkey & warm Christmas salad recipe

This Christmas-inspired warm turkey salad packs a punch with festive flavours, while remaining light and zingy. Lean, pan-fried turkey smothered in lusciously sweet and sticky cranberry glaze, perched on a bed of simply cooked fragrant greens and quinoa. You could also try this dish with your Christmas leftovers for a light and nutritious meal.

Ingredients (Serves 1):

1 turkey-breast steak (about 150g)

Pinch of allspice

4 tablespoons of cranberry sauce

Dash of lemon juice

1 tablespoon of honey

Splash of water

6 brussel sprouts, shredded

3 leaves of cavolo nero, shredded

Handful of petit pois

Splash of white wine

Small knob of butter

Handful of pre-cooked quinoa

2 tablespoons of olive oil

1 clove of garlic, sliced

Almond slices for garnish

Method:

Make the glaze by mixing together the cranberry sauce, honey, lemon juice and a splash of water. Put this to one side.
Season the turkey-breast steak with a pinch of allspice and salt/pepper and fry in half the olive oil for about 3 minutes each side. Just as it finishes cooking, add the glaze to the pan and reduce until thick and baste over the turkey. Remove from the heat and reserve.
In a separate pan, add the remaining olive oil and sauté the garlic for a minute before adding the brussel sprouts, cavolo nero and the petit pois. After a couple of minutes add a splash of white wine and reduce until the wine is almost gone. Remove from the heat, add the pre-cooked quinoa and butter and stir through before finishing with a scattering of almonds.
Place the warm Christmas salad onto a plate and top with the turkey breast; pour over any remaining sauce from the pan.