Name: Mixed pea, broad bean and turkey salad with lemon mustard dressing
Cook time: 135 min
Total time: 135 min
Yield: 6
Ingredients: 1.2 kilogram single turkey breast; 1 tablespoon olive oil; 1 tablespoon sea salt; 1/2 teaspoon cracked black pepper; 2 teaspoon finely grated lemon rind; 1 1/2 cup (330g) risoni; 750 gram fresh broad beans; 1 3/4 cup (280g) shelled fresh peas; 300 gram sugar snap peas, trimmed; 200 gram snow peas, trimmed; 1/4 cup coarsely chopped fresh mint; 200 gram snow pea tendrils; 50 gram baby rocket leaves; Lemon mustard dressing; 2 tablespoon lemon juice; 2 teaspoon wholegrain mustard; 2 tablespoon white wine vinegar; 1 teaspoon caster sugar; 1/3 cup (80ml) olive oil

Ingredients

1.2 kilogram single turkey breast

1 tablespoon olive oil

1 tablespoon sea salt

1/2 teaspoon cracked black pepper

2 teaspoon finely grated lemon rind

1 1/2 cup (330g) risoni

750 gram fresh broad beans

1 3/4 cup (280g) shelled fresh peas

300 gram sugar snap peas, trimmed

200 gram snow peas, trimmed

1/4 cup coarsely chopped fresh mint

200 gram snow pea tendrils

50 gram baby rocket leaves

Lemon mustard dressing

2 tablespoon lemon juice

2 teaspoon wholegrain mustard

2 tablespoon white wine vinegar

1 teaspoon caster sugar

1/3 cup (80ml) olive oil

Method

1.Preheat oven to moderately hot (200°C/180°C fan-forced). Oil oven tray.

2.Tie turkey breast at 6cm intervals with kitchen string. Place on tray; rub with combined oil, salt, pepper and rind. Cover with foil; bake 40 minutes. Remove foil; bake 10 minutes or until cooked through.

3.Meanwhile, make lemon mustard dressing. Place ingredients in screw-top jar; shake well.

4.Cook risoni in large saucepan of boiling water, uncovered, until just tender; drain. Rinse under cold water; drain.

5.Shell broad beans; discard pods. Boil, steam or microwave beans until just tender; drain. Rinse under cold water; drain. Peel away grey-coloured outer shells.

6.Meanwhile, boil, steam or microwave all peas together, until just tender; drain. Rinse under cold water; drain.

7.Place risoni, beans and pea mixture in large bowl with mint, tendrils, rocket and dressing; toss gently to combine. Slice turkey thinly; serve turkey on salad.

Broad beans are enclosed in flat, green pods, which are usually discarded. Each bean has a chewy skin which is often removed after cooking, as in this recipe, to reveal the bright green, tender inner bean. In dishes where the beans will be pureed, for example soups and dips, the skins are usually left on.
Note

Woman's Weekly Food

Ingredients

Method

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