Warm turkey salad with balsamic and olive oil dressing and garlic and herb cream cheese toast
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
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For the salad, place the balsamic vinegar and olive oil into a frying pan and warm gently. Season with salt and freshly ground black pepper and add the tomato, butter beans and turkey to warm through. Stir in the parsley.
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For the garlic and herb cream cheese toast, heat a griddle pan until hot. Drizzle the slice of bread with the oil and griddle until golden-brown on both sides.
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Spread the garlic and herb cream cheese onto the toasted bread and cut into four triangles.
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To serve, place the rocket in the centre of a serving plate and spoon over the warm tomato, bean and turkey salad. Top with the garlic and herb cream cheese toast.
Ingredients
For the salad
- 2 tbsp balsamic vinegar
- 4 tbsp olive oil
- salt and freshly ground black pepper
- 1 plum tomato, quartered
- 85g/3oz canned butter beans, rinsed and drained
- 85g/3oz cooked turkey, sliced thinly
- 2 tbsp chopped fresh parsley
For the garlic and herb cream cheese toast
- 1 slice white bread
- 2 tbsp olive oil
- 50g/1¾oz garlic and herb cream cheese
- small handful rocket, to serve
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