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> Turkey Rissoles with Panzanella Salad
Turkey Rissoles with Panzanella Salad
Recipe By:
Steggles
www.steggles.com.au
[1]
Prep Time:
10 minutes
Cook Time:
10 minutes
Serves:
4
From Italy with love! Bring flavours of Tuscany in this popular summer salad featuring bread and tomatoes. Goes perfectly with our Turkey Rissoles.
Ingredients
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
1/4 cup of flat leaf parsley, roughly chopped
1/2 cup sweet basil leaves, torn
70g salted baby caper, rinsed
200g marinated goat cheese or feta, crumbled
1/2 baguette, thinly sliced
Method
Pre heat oven to 180°C. Brush baguette slices with olive oil, place on a baking tray and bake for 8-10 until golden. Set aside to cool
Cook Turkey Rissoles as per on-pack instructions. Keep warm
In a salad bowl, gently toss tomato, onion, cucumber, celery, olive oil, red wine vinegar and lemon juice. Season with salt and pepper
Add herbs, capers, cheese and baguette croutons. Serve immediately with the Turkey Rissoles
Links
[1] https://www.steggles.com.au
