Cranberry glazed turkey & warm Christmas salad recipe | With Theo Michaels

 

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:

  1. Make the glaze by mixing together the cranberry sauce, honey, lemon juice and a splash of water. Put this to one side.
  2. 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.
  3. 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.
  4. Place the warm Christmas salad onto a plate and top with the turkey breast; pour over any remaining sauce from the pan.

Time Required:

Prep – 8 minutes

Cook – 12 minutes

Total – 20 minutes

 

Nutritional information:

  • Calories 659 per serving.
  • Fat 15g
  • Protein 59g
  • Carbohydrate 61g

 

Discover more about your food and drink options at David Lloyd Clubs or take a look at our menu online.

 

 

This recipe was created by Theo Michaels for David Lloyd Clubs.

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