The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Easy British Harissa Turkey Salad with Mango Salsa
Light, fresh but with big flavours: our sweet and spicy salad tosses juicy mango salsa with honey-harissa British turkey. We serve everything on a bed of healthy greens, including crunchy cucumber, rocket and tenderstem broccoli. A super easy dish, for those busy week nights.
Prep in 10
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 4 British turkey breasts
- 1 cucumber
- 1 onion
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 240g Tenderstem broccoli
- 1 mango
- 1 unwaxed lemon
- 1 chilli
- 460g chickpeas (Chickpeas, water, salt)
- 80g rocket
- 25g honey
- 2 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
Nutritional Information
Calories: 491
Protein: 47g
Carbs: 20g
Fat: 16g
Easy British Harissa Turkey Salad with Mango Salsa
Light, fresh but with big flavours: our sweet and spicy salad tosses juicy mango salsa with honey-harissa British turkey. We serve everything on a bed of healthy greens, including crunchy cucumber, rocket and tenderstem broccoli. A super easy dish, for those busy week nights.
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Cooking Instructions
Before you start
- Turn the grill to high (240C)
- Line a baking tray with silver foil
- Pull out a large saucepan, a small bowl, a large bowl, a sieve, peeler & a rolling pin
Grill the turkey
- Place the turkey breasts between 2 pieces of parchment paper and use the rolling pin to flatten into 2cm thick cutlets
- Place onto the foil-lined baking tray, drizzle with 2 tsp oil and season with a pinch of salt
- Grill for 9 mins per side, until golden and cooked through
Meanwhile, make the marinade
- Combine the harissa, garlic paste, honey, 1 tsp oil and a pinch of salt and pepper in the small bowl
- Halfway through grilling the turkey, spoon over half the marinade
Boil the broccoli
- Trim the broccoli and cut into thirds
- Bring the large saucepan filled with salted water to a boil. Once boiling, add the broccoli to the pan and boil for 3-4 mins, until cooked. Drain and rinse under cold water
Make the mango salad
- Dice the cucumber into 1cm chunks. Peel the mango and dice into 1cm chunks. Finely dice the onion. Drain and rinse the chickpeas
- Place everything in the large bowl with the juice from half the lemon and 1 tbsp oil. Season with salt and pepper. Toss to combine
- Deseed and finely dice half the chilli, then thinly slice the remaining
Last bits & plate up
- Check your turkey is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Once cooked, thinly slice the turkey against the grain
- Add the broccoli, diced chilli and rocket to the mango salad and gently toss to combine
- Lay the harissa turkey on top and drizzle over any cooking juices. Squeeze over the remaining lemon juice. Garnish with remaining sliced chilli (to taste)
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