Quick & Easy

Mixed pea, broad bean and turkey salad with lemon mustard dressing

A green and healthy turkey salad with a tangy lemon mustard dressing.
Mixed pea, broad bean and turkey salad with lemon mustard dressing
6
2H 15M

Ingredients

Lemon mustard dressing

Method

1.Preheat oven to moderately hot (200°C/180°C fan-forced). Oil oven tray.
2.Tie turkey breast at 6cm intervals with kitchen string. Place on tray; rub with combined oil, salt, pepper and rind. Cover with foil; bake 40 minutes. Remove foil; bake 10 minutes or until cooked through.
3.Meanwhile, make lemon mustard dressing. Place ingredients in screw-top jar; shake well.
4.Cook risoni in large saucepan of boiling water, uncovered, until just tender; drain. Rinse under cold water; drain.
5.Shell broad beans; discard pods. Boil, steam or microwave beans until just tender; drain. Rinse under cold water; drain. Peel away grey-coloured outer shells.
6.Meanwhile, boil, steam or microwave all peas together, until just tender; drain. Rinse under cold water; drain.
7.Place risoni, beans and pea mixture in large bowl with mint, tendrils, rocket and dressing; toss gently to combine. Slice turkey thinly; serve turkey on salad.

Broad beans are enclosed in flat, green pods, which are usually discarded. Each bean has a chewy skin which is often removed after cooking, as in this recipe, to reveal the bright green, tender inner bean. In dishes where the beans will be pureed, for example soups and dips, the skins are usually left on.

Note

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