Turkey, grape and pecan salad
250 g, crusts removed, cut into 3cm pieces)
Skinless turkey breast
450 g, (Buy 500g, fat trimmed)
Baby spinach leaves
2 medium, cut into thin ribbons
200 g, red, seedless, halved lengthways
½ cup(s), (60g) coarsely chopped, toasted
1 x 3 second spray(s)
- Preheat oven to 220°C. Place the bread on a large baking tray and lightly spray with oil. Bake, turning once halfway through cooking, for 6-8 minutes or until golden and crisp.
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook the turkey for 2-3 minutes each side or until cooked through. Slice thickly.
- Place the lemon juice, oil and mustard in a small bowl and whisk until combined. Season with salt and pepper.
- Combine the spinach, cucumber, grape and pecans in a large bowl. Add the dressing and sourdough croutons to the salad and gently toss to combine. Serve with the turkey.