Turkey Rissoles with Panzanella Salad

From Italy with love! Bring flavours of Tuscany in this popular summer salad featuring bread and tomatoes. Goes perfectly with our Turkey Rissoles.

Prep: 10 minutes

Cooking: 10 minutes

Serves: 4


  • 1 x Steggles Turkey Rissoles pack (400g)
  • 1 punnet of cherry tomatoes, cut in half
  • 1 red onion, thinly sliced
  • 1 celery heart and leaves, sliced
  • 2 Lebanese cucumber, cubed
  • 100ml good olive oil,plus extra to brush
  • 2 Tblsp aged red wine vinegar
  • juice of half lemon
  • ¼ cup of flat leaf parsley, roughly chopped
  • ½ cup sweet basil leaves, torn
  • 70g salted baby caper, rinsed
  • 200g marinated goat cheese or feta, crumbled
  • ½ baguette, thinly sliced


  1. Pre heat oven to 180C. Brush baguette slices with olive oil, place on a baking tray and bake for 8-10 until golden. Set aside to cool
  2. Cook Turkey Rissoles as per on-pack instructions. Keep warm.
  3. In a salad bowl, gently toss tomato, onion, cucumber, celery, olive oil, red wine vinegar and lemon juice. Season with salt and pepper
  4. Add herbs, capers, cheese and baguette croutons. Serve immediately with the Turkey Rissoles.
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All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles Mar 21, 2018
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