Turkey, macadamia and grapefruit salad

Cooking Salads Turkey, macadamia and grapefruit salad

Just six ingredients is all you need for this speedy, exciting dinner!

Lables: Low carb Low sugar Egg free Fish free Lactose free Milk free Shellfish free Soy free
  1. Peel and segment grapefruit (see note). Squeeze membrane over a bowl to catch juice (you will need 1/3 cup juice). Discard membrane. Place juice and 1 tablespoon oil in a screw-top jar. Secure lid. Season with salt and pepper. Shake to combine.
  2. Place couscous in a large heatproof bowl. Add boiling water. Cover. Set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff to separate grains.
  3. Meanwhile, heat remaining oil in a large frying pan over medium heat. Season turkey with salt and pepper. Cook for 2 to 3 minutes each side or until cooked through. Transfer to a board. Thinly slice.
  4. Add eschalot to pan. Cook for 3 minutes or until tender. Add grapefruit, turkey, rocket, macadamias and dressing to couscous. Stir to combine. Divide between bowls. Serve.

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2 ruby red grapefruit
1 1/2 tbsp olive oil
1 1/2 cups couscous
1 1/2 cups boiling water
500g turkey breast steaks
4 eschalots, sliced
70g baby rocket
1/2 cup macadamia nuts, toasted, roughly chopped

Adv

Autors
Preparation time
20
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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