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.
Warm Pesto Turkey Salad with Roast Potatoes, Balsamic Onion & Pumpkin Seeds
This warm salad, studded with tender British turkey, ticks all the boxes. Hearty Italian flavours courtesy of creamy basil pesto, green olives and sweet balsamic roasted onions. Toss in fresh tomatoes, green beans and filling baby potatoes and you've got a bangin' summer salad.
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 30g pumpkin seeds
- 80g mixed salad leaves
- 4 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 2 tbsp balsamic vinegar (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 15ml hot honey (honey, chilli extract)
- 60g pitted green olives (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 200g baby tomatoes
- 240g green beans
- 2 onion
- 10 baby potatoes
- 600g British diced turkey breast
Nutritional Information
Calories: 525
Protein: 42g
Carbs: 35g
Fat: 23g
Warm Pesto Turkey Salad with Roast Potatoes, Balsamic Onion & Pumpkin Seeds
This warm salad, studded with tender British turkey, ticks all the boxes. Hearty Italian flavours courtesy of creamy basil pesto, green olives and sweet balsamic roasted onions. Toss in fresh tomatoes, green beans and filling baby potatoes and you've got a bangin' summer salad.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a large frying pan & a large bowl
Time to roast & prep
- Quarter the potatoes, then add to the lined baking tray with 1 tsp oil and a pinch of salt and pepper. Roast for 10 mins
- Meanwhile, peel and cut each onion into 8 wedges. Trim the green beans. Halve the tomatoes. Slice the olives
- After 10 mins, add the onion to one side of the potato tray, drizzle with 1 tsp oil, salt and pepper. Roast for a further 10 mins
Fry the turkey
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the turkey and cook for 16 mins, until cooked through. Season with salt and pepper
Make the dressing & roast the beans
- To the large bowl, add three-quarters of the balsamic vinegar, half the hot honey, 1 1/2 tbsp olive oil and a pinch of salt and pepper. Mix well, add the tomatoes and olives and set aside
- Once the onion has roasted for 10 mins, add the green beans to the tray and toss with the potatoes. Drizzle the onion with the remaining vinegar and honey and return to the oven for a further 10 mins, until the veg is cooked through
Bring it all together
- Check your turkey pieces are cooked through; the meat should be white with the juices running clear
- When ready, stir the pesto through the cooked turkey
- Allow the veg to cool slightly, then add to the dressing bowl and toss to combine. Add the salad leaves and gently toss again. Season to taste with salt and pepper
Plate up
- Serve the salad onto plates. Top with the pesto turkey and pumpkin seeds
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