Warm Turkey Salad with Balsamic and Olive Oil Dressing and Garlic and Herb Cream Cheese Toast

A warm turkey and butter bean salad served with griddled garlic herb cream cheese toast on a bed of rocket.

Estimated Nutrition

	Per Serving	Total
Calories	1085.4 kcals	1085.4 kcals
Carbohydrates	38.8 grams	38.8 grams
Fat	88.5 grams	88.5 grams
Protein	34.2 grams	34.2 grams

Cook Time

10 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

2
tbsp

Balsamic Vinegar

Dairy

50
g

Garlic And Herb Cream Cheese

GrainsCereals

1
slice

White Bread

LegumesPulses

85
g

Butter Beans

Canned, rinsed and drained

Meat

85
g

Turkey

Cooked, sliced thinly

NutsSeeds

1
to taste

Salt

1
to taste

Black Pepper

Freshly ground

2
tbsp

Parsley

Chopped fresh

OilsFats

4
tbsp

Olive Oil

2
tbsp

Olive Oil

For the bread

Vegetables

1
piece

Plum Tomato

Quartered

1
handful

Rocket

For serving

Steps

Warm balsamic vinegar and olive oil in a frying pan.
Season with salt and pepper, then add tomato, beans, and turkey to warm through.
Stir in the chopped parsley.
Heat a griddle pan until hot.
Drizzle bread with oil and griddle both sides until golden-brown.
Spread cream cheese onto the toast and cut into four triangles.
Arrange rocket on a serving plate and top with the warm salad.
Finish the dish by placing the toast triangles on top.