• 2
  • 5
    Min Prep
  • 15
    Min Cooking
Frozen Turkey Breast Roast


  • ½ lemon
  • 1 small fennel bulb, ends trimmed
  • 1 red apple
  • ½ small red onion, thinly sliced
  • 50g baby spinach and beet leaves
  • 2 tablespoons extra virgin olive oil


  1. Boil, steam or microwave whole potatoes for 5-8 minutes, until tender. Drain and when cool enough to handle, cut into thick slices.
  2. Mix together oil, lemon juice, garlic and chilli in a large bowl. Add potato, while still warm; gently toss to coat then set aside.
  3. Blanch broad beans and peas in a large pan of boiling water. Drain, then peel broad beans. Add peas, broad beans, chives and mint to potato and gently toss to combine. Serve topped with crumbled feta. 

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