Turkey, Nectarine and Walnut Salad in Lettuce Cups

Turkey, Nectarine and Walnut Salad in Lettuce Cups


600g 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 Tbs chives cut into 1cm pieces
1 buffalo mozzarella, roughly torn into pieces


1/4 cup walnut oil
2 Tbs red wine vinegar
1 tsp Dijon mustard
Season with salt and pepper

2 baby cos lettuce


Place a fry pan over a medium-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 1cm dice.

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

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

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.

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

More Recipes

Lentil, Cumin and Pumpkin Soup - Recipe by Alison Wright

Yellow and orange vegetables are high in nutrients, which help support our immune system. Add in som...

Wild Scallop Ceviche

With Chardonnay vinegar, crumbled ash chevre and Summer salad. Simple yet sophisticated flavour comb...

Summer Prawn Salad with Caramelised Macadamias

Kick off a fabulous feast with this tasty entree.