Greek
Greek
Beef Broth in honey and walnut
A sun-drenched take on Beef Broth, built on honey and walnut and finished the way we like it....
Greek · Salad
Greek Turkey Salad
Our tested Roasted Turkey Salad: herby, generous, and balanced with lemon and oregano. Serves 4 people with plenty to go around.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the lemon and oregano elements, and pat the turkey dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the turkey. Roast in the hot oven, turning halfway, until golden at the edges and tender.
Stir in the feta and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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