Panko-crumbed turkey salad of spring greens, honey and lavender dressing
Item 1 of 1
Steven Smith dishes up a tasty turkey salad, drawing on the fresh flavours of seasonal summer vegetables to add extra oomph. The vegetables are dressed in a fragrant lavender, honey and mustard dressing, finishing off this crumbed turkey recipe nicely.
First published in 2016
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Ingredients
Metric
Imperial
Turkey escalope
- 2 turkey escalopes
- 75g of flour
- 2 eggs
- 75g of Panko breadcrumbs (1)
- vegetable oil, for shallow frying
- salt
- pepper
Vegetables
- 1 handful of runner beans
- 1 handful of fine beans
- 4 asparagus spears, trimmed
- 1 handful of shelled peas
- 1 handful of broad beans, removed from pod
- 1 handful of pea shoots
- chives, chopped
- salt
Honey and lavender dressing
- 50g of honey
- 1 pinch of dried lavender buds
- 50g of white wine vinegar
- 50g of Dijon mustard
- 150g of rapeseed oil
SAVE RECIPE
Method
1
Season the turkey, then dip into the flour and dust off any excess. Coat in the egg, and finally the breadcrumbs. Place on a tray and store in the fridge until ready to cook
- 2 turkey escalopes
- salt
- pepper
- 75g of flour
- 2 eggs
- 75g of Panko breadcrumbs (1)
2
To make the dressing, whisk together all of the ingredients in a bowl and set aside. The flavour and intensity of the lavender will develop over time, so leave to infuse for a stronger flavour
- 50g of honey
- 50g of white wine vinegar
- 1 pinch of dried lavender buds
- 50g of Dijon mustard
- 150g of rapeseed oil
3
Cut the runner beans, fine beans and asparagus into bite-sized pieces and combine with the peas to be cooked together. Keep the broad beans separate
- 1 handful of runner beans
- 1 handful of fine beans
- 4 asparagus spears, trimmed
- 1 handful of shelled peas
4
Blanch the beans, peas and asparagus in salted boiling water for 2-3 minutes, then refresh in ice water. Blanch the broad beans separately, then peel off the outer shells and add to the other greens. Strain and dry the vegetables on kitchen towel and set aside
- 1 handful of broad beans, removed from pod
- salt
5
To cook the turkey, add enough oil to come 1cm up the side of a large frying pan and place over a medium heat. Once hot, gently lower in the turkey escalopes and adjust the heat so it is browning evenly. After 2-3 minutes, turn over and cook to achieve an even golden colour all over
- vegetable oil, for shallow frying
6
Remove from the pan, season and place on kitchen towel. Just before serving, dress the greens, pea shoots and chives in the lavender-mustard dressing. Slice the turkey into thick strips and serve topped with the dressed greens
- 1 handful of pea shoots
- chives
- salt
- pepper
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