Turkey in rice salad

Turkey in rice salad


  • 450 g turkey breast
  • 360 g parboiled rice
  • 300 g Gruyère cheese
  • 200 g peas
  • chopped herbs (bay leaf, sage, rosemary)
  • 4 eggs
  • salt
  • pepper
  • lemon
  • P.D.O. Garda oil


Put the salt and peppered turkey breast in an oven dish with a drizzle of oil and one sprig each of sage and rosemary. Cook in a preheated oven at 200° for about 45 minutes.
Boil the peas in salted water, drain and set aside to cool.
Hard boil the eggs by placing them in cold water and cooking for five minutes timed from when the water starts to boil. When cooked, cool the eggs in cold water and remove the shell.
Boil the rice in plenty of salted water until al dente, drain and cool in running water.
Drain the rice well and transfer to a bowl.
After adding the peas, cheese and diced turkey breast, sprinkle with the chopped herbs.
Dress the salad with salt, pepper, the lemon juice and P.D.O. Garda oil.
Serve garnished with the hard boiled eggs cut into slices.

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