• 4 rashers unsmoked back bacon, trimmed of fat
  • 500g turkey steaks
  • 125g lighter garlic and herb soft cheese
  • 1½ tbsp olive oil
  • 1kg baby potatoes, halved
  • 1 tbsp washed and chopped fresh mint
  • 170g baby leaf salad


  1. 1

    Lay the bacon rashers on a board and place a turkey steak on the middle of each. Spread a quarter of the cheese on to each turkey steak. Season with black pepper, then wrap up with the bacon rashers.

  2. 2

    Heat 1 tbsp of the oil in a large frying pan over a medium-high heat. Add the bacon-wrapped turkey and brown all over. Reduce the heat to medium and cook for 15 minutes, turning occasionally, until cooked through with no pink remaining.

  3. 3

    Meanwhile, put the potatoes in a pan of cold water, bring to the boil and cook for 10-12 minutes. Drain and stir through the remaining oil and chopped mint. Serve with the bacon-wrapped turkey and salad.

Nutritional Details

Each serving provides
  • Energy 1997kj 477kcal 24%
  • Fat 14.3g 20%
  • Saturates 5.3g 27%
  • Sugars 3.6g 4%
  • Salt 2.0g 33%

% of the Reference Intakes

Typical values per 100g: Energy 477kj/114kcal

Each serving provides

34.4g carbohydrate 4.5g fibre 50.6g protein

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