Chargrilled turkey, capsicum and potato salad

Quick easy meal, serve salad with parsley leaves and aioli and bread.

Prep: 10 minutes

Cooking: 20 minutes

Serves: 4


  • 4 Steggles turkey steaks, cut from Turkey Breast Fillets
  • 500g chat potatoes
  • 2 sprigs mint
  • 2/3 cup frozen peas
  • 3 finely chopped gherkins
  • ¾ cup chopped chargrilled capsicum
  • 4 anchovies, chopped
  • 1 Tblsp baby capers
  • ½ cup garlic aioli
  • ¼ cup parsley leaves
  • Bread to serve


  1. Cook the potatoes and mint in boiling water for about 15 minutes or until just cooked through. Add the peas in the last 5 minutes of cooking. Drain well.
  2. Meanwhile, cook the turkey steaks on greased, preheated BBQ or grill pan for about 2-3 minutes each side until just cooked through. Set aside to cool. When cool, shred turkey using two forks.
  3. Place the shredded turkey in a bowl with the potatoes, peas, gherkins, capsicum, anchovies and capers, toss to combine. Serve salad with parsley leaves and aioli and bread.
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All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles Mar 18, 2018
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