Turkey, nectarine and walnut salad in lettuce cups recipe

Prep time: 20

Total time: 30

Serves: 4


600 g turkey steaks

6 thin slices pancetta

3 nectarines, stone removed and diced into 1cm pieces

1 cup toasted walnuts, roughly chopped

1 cup watercress leaves

2 tablespoons chives cut into 1cm pieces

1 buffalo mozzarella, roughly torn into pieces


¼ cup walnut oil

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

Season with salt and pepper

2 baby cos lettuce


1. Place a fry pan over a med/high heat, add 1 tablespoon of oil. Season turkey steaks with salt and pepper and cook for 5 minutes each side until just cooked through. Remove from heat and cool. Cut into 1 cm dice.

2. Add the pancetta to the hot pan and cook for 1 to 2 minutes each side until crispy, remove from heat and roughly chop.

3. Place turkey in a large bowl; add nectarine, walnuts, watercress leaves, chives, and mozzarella.

4. For the dressing, place the oil, vinegar, mustard, salt and pepper in a small bowl, whisk to combine. Pour over the salad and toss the salad to combine well.

5. Remove leaves from the cos lettuce and place on a platter, divide the salad between the leaves and top with chopped pancetta.

Recipe provided by Summerfruit Australia.

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