Roast turkey, asparagus and pomegranate salad with macadamia dressing
Photo by Babiche Martens
The turkey breast stays juicy thanks to plenty of stock and seasoning.
|2 fillets||Turkey breast|
|2 tsp||Ground coriander|
|2 tsp||Ground cumin|
|1 tsp||Dried chilli|
|1||Orange, grated zest|
|2 tsp||Fresh ginger, finely chopped|
|2||Garlic cloves, finely chopped|
|4 Tbsp||Olive oil|
|1 to taste||Salt & freshly ground pepper|
|½ cup||Vegetable stock, or water|
|16||Asparagus, fresh and trimmed|
- Preheat oven to 200C. Place the breasts in a baking dish. Sprinkle in the cumin, coriander, chilli and orange zest. Add the ginger and garlic with the olive oil. Season well with salt and pepper then, using your hands, rub all the flavourings into the turkey breasts. Add stock (or water), cover with foil, and cook, allowing 30 minutes per kg of turkey meat.
- 10 minutes before the turkey is done, remove the foil and add the asparagus to the roasting dish and return to the oven for remaining 10 minutes or until asparagus is tender and the turkey is cooked.
- Remove from the oven and allow to rest for at least 15 minutes, if you want to serve the meat warm, or allow to cool completely.
- To make the dressing, put the nuts into the bowl of a food processor and pulse until ground. Transfer to a bowl and whisk in mustard, brown sugar, vinegar and olive oil until it comes together. Taste check for acidity and add more vinegar or oil if it needs balancing.
- Toss the salad greens in the dressing and arrange on a platter or individual plates with the sliced turkey, asparagus and a scattering of pomegranate seeds.