Grilled vegetable salad with lemon and shredded buffalo-style turkey
Prep Time
Price Per Serving
Cooking Mode
4 medium carrots, halved lengthwise
500 mL (2 cup) cup mini red-skinned potatoes, halved
1 bulb of fennel
1 red onion, cut into eighths
60 mL (¼ cup) cup olive oil
5 mL (1 tsp) tsp toasted and crushed cumin seeds
5 mL (1 tsp) tsp toasted and crushed coriander seeds
5 mL (1 tsp) tsp toasted and crushed hot red pepper flakes
to taste fleur de sel
1 lemon, zest and juice
175 g (6 oz) oz thinly sliced Sensations by Compliments Oven Roasted Buffalo Style Turkey, shredded
450 mL (30 Tbsp) Tbsp fresh Compliments Coriander, chopped
4 medium carrots, halved lengthwise
500 mL (2 cup) cup mini red-skinned potatoes, halved
1 bulb of fennel
1 red onion, cut into eighths
60 mL (¼ cup) cup olive oil
5 mL (1 tsp) tsp toasted and crushed cumin seeds
5 mL (1 tsp) tsp toasted and crushed coriander seeds
5 mL (1 tsp) tsp toasted and crushed hot red pepper flakes
to taste fleur de sel
1 lemon, zest and juice
175 g (6 oz) oz thinly sliced Sensations by Compliments Oven Roasted Buffalo Style Turkey, shredded
450 mL (30 Tbsp) Tbsp fresh Compliments Coriander, chopped
Directions
1Preheat barbecue to high.
2In a large bowl, combine carrots, potatoes, fennel, and onion. Drizzle with 45 mL (3 tbsp.) of oil and sprinkle with half the grilled spice mixture. Season with salt to taste. Mix until vegetables are well coated with spices. Cover with plastic wrap and marinate for one hour.
3Drain vegetables and reserve marinating oil. Place vegetables on barbecue grill and cook for two to three minutes on each side until grilled, but not burnt. Reduce heat to medium-low and continue cooking for 30 to 40 minutes, or until vegetables are tender. Periodically turn and baste vegetables with reserved oil while grilling.
4In the meantime, fry the shredded turkey slices with the remaining grilled spices in a skillet on the barbecue. Set aside.
5Transfer vegetables to a large serving plate, sprinkle with lemon zest, drizzle with lemon juice, and toss together. Scatter the shredded turkey over top and garnish with fresh coriander.
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