Garden Turkey Recipe
Roasted turkey breast, organic greens, tomato, avocado, sprouts, basil kale pesto, roasted garlic cashew aioli on toasted sourdough with your choice of side
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Ingredients
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Turkey Breast
Sandwich Components
Basil Kale Pesto
Roasted Garlic Cashew Aioli
Method
Preparing the Turkey
- 1
Preheat the Oven
Preheat your oven to 180°C (350°F).
- 2
- 3
Roast the Turkey
Place the seasoned turkey breast on a roasting pan and roast in the preheated oven for about 1 hour, or until the internal temperature reaches 75°C (165°F). Allow it to rest for 10-15 minutes before slicing.
Making the Basil Kale Pesto
- 4
Blend the Ingredients
In a food processor, combine kale, basil, pine nuts, Parmesan cheese, olive oil, lemon juice, and salt. Blend until smooth. Adjust seasoning to taste.
Making the Roasted Garlic Cashew Aioli
- 5
Blend the Cashews
Drain the soaked cashews and place them in a blender with roasted garlic, lemon juice, water, and salt. Blend until creamy, adding more water if necessary to achieve desired consistency.
Assembling the Sandwich
- 6
Toast the Sourdough
Toast the sourdough slices until golden brown.
- 7
Prepare the Veggies
Slice the tomato and avocado.
- 8
Assemble the Sandwich
Spread a layer of basil kale pesto on one slice of toasted sourdough. Layer with organic greens, sliced turkey, tomato, avocado, and sprouts. Spread roasted garlic cashew aioli on another slice and close the sandwich.
