This salad is a delightful blend of tasty tender turkey (or you could use chicken), broccoli and carrots which are roasted until caramelised (YUM!), a super-scrumptious miso dressing which coats the nutty & chewy brown rice, all topped off with a delicious crunch from toasted sesame seeds.
Start by cooking the rice in boiling water as per directions on the pack, or as you are used to.
Heat oven to 200 degrees and line two baking trays with greaseproof paper.
Cut broccoli florets off the stem, then cut florets into bite-sized pieces and slice stem.
Toss florets and broccoli stems with some olive oil, salt and pepper and spread onto one of the prepared trays
Place in the oven for 20-30 mins, or until golden brown
Cut carrots into large batons, toss with olive oil, salt and pepper and spread onto the other prepared tray
Bake for 20-30 mins or until softened and browned
Heat a frypan over medium heat. When hot, add a drizzle of oil and cook the turkey steaks.
When cooked, transfer to a plate or bowl and allow to cool before shredding into large pieces.
Prepare dressing by adding miso, rice vinegar, mirin, tamari and ginger to a large bowl and whisk well.
When the rice is cooked, drain well and allow to cool for about 15 minutes, then add to dressing and stir through to coat.
Add turkey, roasted broccoli, carrots, coriander, sesame seeds and baby spinach leaves and mix together. Serve and enjoy.
SHORT DESCRIPTION
This salad is a delightful blend of tasty tender turkey (or you could use chicken), broccoli and carrots which are roasted until caramelised (YUM!), a super-scrumptious miso dressing which coats the nutty & chewy brown rice, all topped off with a delicious crunch from toasted sesame seeds.
DESCRIPTION
Start by cooking the rice in boiling water as per directions on the pack, or as you are used to.
Heat oven to 200 degrees and line two baking trays with greaseproof paper.
Cut broccoli florets off the stem, then cut florets into bite-sized pieces and slice stem.
Toss florets and broccoli stems with some olive oil, salt and pepper and spread onto one of the prepared trays
Place in the oven for 20-30 mins, or until golden brown
Cut carrots into large batons, toss with olive oil, salt and pepper and spread onto the other prepared tray
Bake for 20-30 mins or until softened and browned
Heat a frypan over medium heat. When hot, add a drizzle of oil and cook the turkey steaks.
When cooked, transfer to a plate or bowl and allow to cool before shredding into large pieces.
Prepare dressing by adding miso, rice vinegar, mirin, tamari and ginger to a large bowl and whisk well.
When the rice is cooked, drain well and allow to cool for about 15 minutes, then add to dressing and stir through to coat.
Add turkey, roasted broccoli, carrots, coriander, sesame seeds and baby spinach leaves and mix together. Serve and enjoy.
INGREDIENTS
¾ cup biodynamic rain-fed brown rice 2 heads (approx 600 grams) broccoli 4 large carrots organic extra virgin olive oil salt and pepper 220 grams turkey breast strips 2 tbsp organic miso paste 1½ tbsp brown rice vinegar 1½ tbsp organic mirin 2 tsp organic tamari or organic coconut aminos 1 tsp fresh ginger, finely grated ½ cup fresh coriander or parsley, finely chopped ¼ cup organic sesame seeds, toasted handful of baby spinach leaves
Method
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