Easy Main

Honey turkey with kombucha mixed grains

Name: Honey turkey with kombucha mixed grains
Yield: 4
Ingredients: 1/2 cup (80g) freekeh; 1/2 cup (100g) pearl barley; 1/2 cup (125ml) extra virgin olive oil; 2 banana eschalots, very thinly sliced (we used a mandoline); 4 garlic cloves, very thinly sliced (we used a mandoline); 1/2 bunch flat-leaf parsley, leaves picked, chopped, plus extra leaves to serve; Furikake seasoning (from Asian food shops), to serve; 1 small skinless turkey breast, thinly sliced; 1/4 cup (60ml) runny honey; 1/4 cup (60ml) plain kombucha; 1 tsp runny honey; 2 tsp Dijon mustard; Juice of 1/2 a lemon

Rate now

Jump to recipe

by Colin Fassnidge

Chef and My Kitchen Rules judge

Oct 15, 2018

Anthony Puharich and Colin Fassnidge have a gut feeling that their new recipe, using of-the-moment health drink kombucha and lean turkey, will stand the test of time.

1/2 cup (80g) freekeh
1/2 cup (100g) pearl barley
1/2 cup (125ml) extra virgin olive oil
2 banana eschalots, very thinly sliced (we used a mandoline)
4 garlic cloves, very thinly sliced (we used a mandoline)
1/2 bunch flat-leaf parsley, leaves picked, chopped, plus extra leaves to serve
Furikake seasoning (from Asian food shops), to serve
1 small skinless turkey breast, thinly sliced
1/4 cup (60ml) runny honey

Kombucha dressing

1/4 cup (60ml) plain kombucha
1/2 cup (125ml) extra virgin olive oil
1 tsp runny honey
2 tsp Dijon mustard
Juice of 1/2 a lemon

Method

1.

Cook, freekeh and pearl barley separately according to packet instructions, then drain and set aside to cool.
2.

Heat half the oil in a small frypan over medium-high heat. Add eschalot and garlic, and cook, stirring regularly, for 4 minutes or until golden. Drain on paper towel.
3.

For the kombucha dressing, whisk all ingredients in a bowl until well combined.
4.

Combine grains, parsley and half the dressing in a bowl.
5.

In batches, place turkey slices between 2 sheets of baking paper and hit with a mallet or rolling pin until 1cm thick. Toss honey and turkey together in a bowl. Heat 1 tbs oil in a large frypan over high heat. In 3 batches, cook turkey for 2-3 minutes each side or until cooked through. Transfer to a plate, clean frypan and repeat with remaining oil and turkey.
6.

Divide grain mixture among serving plates, top with turkey and scatter with garlic mixture, extra parsley and furikake. Drizzle with remaining dressing to serve.