Green pesto turkey salad with pine nuts and iceberg
This looks and tastes stunning yet takes no time at all to prepare – perfect for an informal picnic lunch with friends.
Serves: 4
Preparation time: 15 minutes
Cooking time: None
Per serving: 690 kcals, 18g fat
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 and lemon or lime to serve
Method
Place the mayonnaise in a jug with the pesto, chives, parsley, spring onions and half the Parmesan cheese. Whisk in the vinegar and water to make a loose dressing and season to taste.
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.
To serve, pile onto plates and serve with crusty French bread and a squeeze of lemon or lime juice.
© Phil Vickery