Turkey and Rocket Lettuce Salad
red wine vinegar
crushed black pepper
1. To make the dressing whisk together red wine vinegar, olive oil, fresh thyme, garlic, salt and pepper. Marinate the turkey breast in a little olive oil, garlic and salt for 30 min. Pre-heat the oven to 2000. Place the marinated breast in oven and roast for 30 minutes.
2. Drop the oven temperature to 1500 and roast for a further 20 mins. Meanwhile, boil the Edamame beans. Combine lettuce leaves, pulled turkey breast, edamame beans and soaked wheat and arrange on a salad plate. Drizzle the dressing and then finish by sprinkling pomegranate seeds and parmesan cheese shavings.
3. Garnish with fresh red currant.