Warm toasted cobnut salad


Preparation method

  1. Place one tablespoon of the olive oil and the turkey strips into a bowl and mix well to coat the turkey in the oil.

  2. Heat a frying pan over a medium heat, add the turkey and fry for 3-4 minutes, or until golden-brown and completely cooked through. (The turkey breast is cooked through when the meat is white, not transluscent.) Remove the turkey from the pan and set aside to rest on a warm plate.

  3. Add the vinegar and sesame oil to the pan in which the turkey was cooked and bring to a simmer, scraping up any meat sediment from the bottom of the pan with a wooden spoon. Simmer for 1-2 minutes, or until the mixture resembles syrup, then set aside.

  4. Heat a separate pan over a medium heat, add the cobnuts and cook for 1-2 minutes, shaking the pan regularly, until the nuts are toasted. Set aside on a plate.

  5. Repeat the process with the sesame seeds. Set aside on a plate.

  6. Heat the remaining oil in the pan, add the bacon and fry for 3-4 minutes, or until crisp and golden-brown. Add the tomato halves and continue to cook for 1-2 minutes, or until warmed through.

  7. To serve, in a bowl, mix together the turkey, cobnuts and sesame seeds, bacon, tomatoes, watercress and Stilton until well combined. Transfer to a serving plate and garnish with the reserved balsamic and sesame oil reduction.

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Ready Steady Cook bbc_two Ready Steady Cook

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