Creamy spinach & mushroom penne
Make a speedy, nutritious pasta supper with garlicky mushrooms and spinach. Cashew nuts and dried mushrooms create a deliciously creamy yet light sauce
Turkey salad with grapes & walnuts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 (2 people over 2 days)
Skip to ingredients
- 450g baby potatoes
- 150g pot bio yogurt
- 1 tsp English mustard powder
- 1 limezested and juiced
- 1 red onionfinely chopped
- 400g pack turkey mini breast fillets
- 1 tsp rapeseed or olive oil
- 1 Romaine lettuce heart(200g), thickly sliced
- 1⁄2 x 85g pack watercress
- 2 green peppersdeseeded and diced
- 2 avocadoshalved and sliced
- 150g black or red seedless grapeshalved
- 40g walnutsbroken into pieces
Nutrition: Per serving
- kcal476
- fat22g
- saturates4g
- carbs31g
- sugars15g
- fibre9ghigh
- protein34g
- salt0.3g
Method
step 1
Boil the potatoes for 12-15 mins until tender, then drain and leave to cool a little. Cut the potatoes into thick slices. Mix together the yogurt, mustard and lime zest. Toss the potatoes with 4 tbsp of the dressing and 3 tbsp of the onion.
step 2
Put the turkey in a medium bowl and toss with the oil, then cook in a non-stick frying pan over a medium heat for 10 mins, turning at least once until the turkey is cooked through.
step 3
When you’re ready to serve, mix half the lettuce, watercress, half of the remaining onion and 1 of the peppers in a bowl. Top with half the potatoes, and slice and pile on half the turkey. Toss the avocado with a good squeeze of lime, then scatter half on top with half the grapes and half the walnuts. Spoon over half of the remaining dressing.
step 4
If packing this into lunchboxes, do the same with the remaining ingredients in the lunchboxes, but in reverse, so the green salad is at the top. Keep the dressing in a pot separately, to drizzle over just before eating. Will keep chilled for two days.
