Chargrilled turkey, pumpkin, haloumi and dukkah salad
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Pumpkin
500 g, Kent variety, cut into 8 thin wedges
Green string beans
175 g, halved diagonally
Skinless turkey breast
500 g
Olive oil
1 tbs
Haloumi cheese
120 g, cut into 5mm-thick slices
Roasted capsicum, not in oil
100 g, red, coarsely chopped
Lemon juice
2 tbs
Dukkah
1½ tbs
Instructions
1
Arrange pumpkin in a single layer on a plate lined with paper towel. Sprinkle with a little water. Cover with a single layer of paper towel. Microwave on High (100%) for 3-4 minutes or until just tender.
2
Meanwhile, bring a medium saucepan of water to the boil. Add beans and cook for 2 minutes. Drain. Rinse under cold water. Drain.
3
Preheat a chargrill or barbecue on medium-high heat. Brush turkey and pumpkin with oil. Season with salt and pepper. Cook turkey and pumpkin for 3-4 minutes each side or until turkey is cooked through and pumpkin is golden. Cook haloumi for 1-2 minutes or until golden.
4
Arrange pumpkin, beans, capsicum, turkey and haloumi on a large serving platter. Drizzle with lemon juice and sprinkle with dukkah.
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