Grilled Turkey Breast & Clementine Salad


  • 2 Turkey Breasts
  • 20g Mixed Nuts (toasted)
  • 75g Florette Peppercress
  • 2 tbsp Pomegranate Seeds (half a pomegranate)
  • 1 tbsp Dried Cranberries
  • 1 Clementine (juice and zest)
  • ½ Shallot
  • 2 tbsp Red Wine Vinegar
  • 1 tbsp Olive Oil


  1. Finely slice the shallot, and sweat in a pan until golden. Add the zest and juice of the clementine, together with red wine vinegar, olive oil and simmer until sticky (around 5 – 8 minutes).
  2. Fry the turkey breasts in a pan with a little vegetable oil for 2 minutes on each side until brown slightly and cooked through.
  3. Allow to rest for a minute and then slice the turkey breasts at an angle into medium-sized strips.
  4. Roughly chop the peppercress and in a bowl combine with the pomegranate, dried cranberries and orange-shallot dressing. Season with salt and pepper.
  5. Place on a plate, and fan the turkey across the salad.
  6. Sprinkle with the mixed nuts and serve.