Sage and mustard turkey steaks with grilled pears
2 tbs, chopped
¼ tsp, white
Skinless turkey breast
450 g, (Buy 4x125g) fat trimmed
2 medium, unpeeled, cut into wedges
2 bunch(es), halved diagonally
Mixed salad leaves
100 g, thinly sliced
4 small, cut into matchsticks
1 tbs, raspberry
2 x 3 second spray(s)
- Combine sage, mustard, juice, white pepper and oil in a small bowl. Spread mixture evenly over turkey.
- Preheat a chargrill or barbecue over medium-high heat. Cook turkey for 3–4 minutes each side or until cooked through. Transfer to a plate. Cover turkey with foil and set aside to rest for 5 minutes.
- Meanwhile, cook pears for 2 minutes each side or until lightly charred and tender. Lightly spray asparagus with oil. Cook, turning, for 2 minutes or until lightly charred and tender.
- Combine asparagus, salad leaves, snow peas, radish and vinegar in a large bowl. Serve turkey with pears and salad.