Roast Turkey Breast with Arugula, Artichoke and Goat Cheese Salad

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Roast Turkey Breast with Arugula, Artichoke and Goat Cheese Salad

Roast turkey breast with arugula, artichoke and goat cheese salad - A dish for gourmets: Noble vegetables encounters spicy cheese.

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Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
390
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie390 cal.(19 %)
Protein37 g(38 %)
Fat19 g(16 %)
Carbohydrates16 g(11 %)
Sugar added4 g(16 %)
Roughage33.9 g(113 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E4.5 mg(38 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.2 mg(18 %)
Niacin21.3 mg(178 %)
Vitamin B₆0.8 mg(57 %)
Folate238 μg(79 %)
Pantothenic acid1.6 mg(27 %)
Biotin23.8 μg(53 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C62 mg(65 %)
Potassium1,702 mg(43 %)
Calcium278 mg(28 %)
Magnesium153 mg(51 %)
Iron7.4 mg(49 %)
Iodine18 μg(9 %)
Zinc3.9 mg(49 %)
Saturated fatty acids3.8 g
Uric acid374 mg
Cholesterol52 mg

Ingredients

for
4
Ingredients
2 lemons
8 small Artichoke
2 garlic cloves
4 Tbsps olive oil
salt
peppers
2 stalks parsley
400 grams turkey breasts
2 bunches Arugula (160 grams)
2 heaping Tbsps Pine nuts (40 grams)
1 Tbsp sharp Mustard
1 Tbsp honey
4 Tbsps White vinegar
50 grams Goat cheese
4 tsps balsamic vinegar
How healthy are the main ingredients?
ArugulaGoat cheeseolive oilPine nutsMustardhoney

Preparation steps

1.

Juice the lemon. Rinse the artichokes, remove the tough outer leaves, trim and peel the stems. Halve the artichokes, remove the choke and then cut the artichokes into quarters and sprinkle with lemon juice. Peel the garlic and push through a garlic press.

2.

Heat 1 tablespoon olive oil in a large saucepan. Add the  artichokes and garlic and stir to coat. Pour in 125 ml (approximately 1/2 cup) of water and the parsley. Season with salt and pepper. Cover and simmer over medium heat until the artichokes are tender, 10-15 minutes. Then let it cool lukewarm.

3.

Meanwhile, rinse the turkey under cold water, pat dry and season with salt and pepper.

4.

Preheat the oven to 140°C (approximately 285°F). Heat 1 tablespoon oil in a pan, add the turkey and cook over medium heat for 5 minutes. Then place on a rack set on a baking sheet and roast until cooked through, about 20 minutes.

5.

Rinse the arugula and spin dry. Toast the pine nuts in a dry skillet until fragrant.

6.

In a bowl, whisk together the mustard, honey, white wine vinegar and remaining olive oil and season with salt.

7.

Remove the turkey from the oven and let it rest for 10 minutes. Thinly slice and divide among 4 plates.

8.

Divide the artichokes and arugula among the plates and  with an ice cream scoop, scoop 1 ball of fresh goat cheese on each plate. Drizzle with the dressing and balsamic vinegar and sprinkle with pine nuts.

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