Green Pesto Turkey Salad with Pine Nuts & Iceberg

from British Turkey

Serves: 4

Ingredients

  • 150ml mayonnaise
  • 3 tbsp ready made green pesto
  • 2 tsp fresh chives, chopped
  • 2 tsp fresh parsley, chopped
  • 4 spring onions, trimmed and thinly sliced 
  • 15g Parmesan cheese, finely grated
  • 3 tbsp white wine vinegar
  • 2 tbsp cold water
  • salt and freshly ground black pepper
  • 350g cooked British turkey breast, roughly chopped
  • 100g roasted red peppers from a jar, sliced 
  • 1 small iceberg lettuce, roughly chopped
  • 10 cherry tomatoes, halved
  • 25g pine nuts, toasted
  • French bread
  • Lemon or lime to serve

Method

  1. Place the mayonnaise in a jug with the pesto, chives, parsley, spring onions
  2. and half the Parmesan cheese. Whisk in the vinegar and water to make a loose dressing and season to taste.
  3. Toss together the chopped turkey, peppers, lettuce, tomatoes and pine nuts in a serving bowl. Drizzle with the dressing and sprinkle with the remaining cheese.
  4. To serve, pile onto plates and serve with crusty French bread and a squeeze of lemon or lime juice.

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