Name: Turkey with pistachio and cabbage salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1/3 cup (45g) unsalted shelled pistachios; 1 tablespoon olive oil; 4 turkey breast steaks (440g); 20 gram (¾ ounce) butter; Cabbage salad; 1/4 medium red cabbage (375g), shredded finely; 2 cup witlof (belgian endive) (250g), quartered lengthways; 1/3 cup (45g) dried cranberries; 1/4 cup loosely packed fresh flat-leaf parsley leaves; 1/3 (80ml) honey mustard dressing

Turkey with pistachio and cabbage salad

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

1/3 cup (45g) unsalted shelled pistachios

1 tablespoon olive oil

4 turkey breast steaks (440g)

20 gram (¾ ounce) butter

Cabbage salad

1/4 medium red cabbage (375g), shredded finely

2 cup witlof (belgian endive) (250g), quartered lengthways

1/3 cup (45g) dried cranberries

1/4 cup loosely packed fresh flat-leaf parsley leaves

1/3 (80ml) honey mustard dressing

Method

1.Dry-fry nuts in a large frying pan, stirring, over high heat until browned lightly and fragrant. Remove from pan; chop coarsely.

2.Add oil to same pan; season turkey, cook for 4 minutes each side, over high heat, or until cooked through. Add butter to pan; turn to coat turkey in butter.

3.Meanwhile, place cabbage, witlof, cranberries, parsley and nuts in a large bowl; toss gently to combine. Season to taste.

4.Serve turkey with salad; drizzle with dressing. Sprinkle with extra parsley, if you like.

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