Makes 4
Cooking time 40 minutes 		 

Warm crushed potato, turkey and pesto salad

  • 120g Bernard Matthews Farms Turkey Breast Slices
  • 1 garlic clove, peeled and thinly sliced
  • 200g small new potatoes, washed
  • 2 tbsp chopped basil leaves
  • Olive oil
  • 150g cherry tomatoes
  • 50g fresh pesto sauce
  • 1 bag rocket salad
  1. Pre-heat oven to 200°C/400°F/Gas Mark 6
  2. Place the sliced garlic, new potatoes and basil in a roasting tin and drizzle with olive oil to coat the potatoes.
  3. Roast in oven for 15 minutes. Turn the potatoes, then add the tomatoes for a further 15 minutes or until the potatoes are soft.
  4. Crush the potatoes in the roasting tin lightly with a fork and stir in the pesto, lightly coating the potato mixture.
  5. Place the rocket salad onto each plate with the turkey breast slices.
  6. Pile on the warm potato and tomato mixture and serve immediately.
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