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Turkey tapenade

turkey-tapenade_clip_image002by Gemini Adams

Serves 4
Preparation Time: 10 mins
Cooking Time: 15 mins

Turkey it is the leanest meat protein source, which is low in saturated fat and highly nutritious. You will find selenium, niacin, B vitamins and zinc, which strengthen your immune system; lower your risk of heart disease and cancer while filling you with energy. Boosted with the green vegetables which are packed with Vitamin C and swede which is full of beta carotene, this meal will have you fuelled all day!

4 Turkey Breasts
300 g of Brussel Sprouts
200 g of Green Beans
1 Swede
4 Large Carrots
2 Garlic cloves
4 Tbsp of Tapenade
1 Jar of Cranberry Sauce

Garnish/Seasoning – Cranberry Sauce & Tapenade


  1. Pre-heat the oven to Gas Mark 8.
  2. Boil a kettle full of water. Wash the brussels and green beans.
  3. Peel the swede and carrots, and then dice them into small pieces.
  4. Pour the boiling water into a saucepan, add the carrot & swede. Simmer for 10 mins until soft.
  5. Boil the kettle again. Cut the bottoms of the brussels and remove the top leaves.
  6. Line a baking tray with tin foil. Place the turkey breasts in the centre, spread with a tbsp of Tapenade. Cook in the oven for 15 mins. Check them at 10 mins and remove the foil cover.
  7. Pour the boiling water into a saucepan. Add the brussels. After 5 mins put the green beans into a steamer and cook above the brussels.
  8. Drain the water from the carrot & swede. Return the vegetables to the empty saucepan add a splash of olive oil and crush in the garlic cloves. Mash the mixture together until it is smooth.
  9. Remove the other vegetables from the heat, drain off water and serve onto plates.
  10. Remove the turkey breasts, serve onto the individual plates.
  11. Serve the carrot & swede mash.
  12. Garnish the turkey with a spoonful of cranberry sauce.

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