Ingredients

Step 1

Salsa: Chop cherries in halves. Slice and skin peach into thin wedges. Combine the peach, orange segments, walnut oil, cherries and mint.

Step 2

Adjust with juice of 1/4 of an orange. Season with salt and freshly cracked black pepper. Set aside to infuse.

Step 3

Turkey breast: Cut the breast against the grain into 5mm thick slices, so that each slice has a strip of skin. Season lightly with salt and pepper.

Step 4

Fry the slices in olive oil and butter in a hot pan, taking care not to over cook and dry out the breast, turning once, approx 2 mins per side. Rest for a minute or two.

Step 5

To serve: Lay the turkey on plate and spoon around the salsa. Serve with potato salad.

Recipe by:

Simon Bryant
Hilton Adelaide

Instructions

400g SA free-range turkey breast

20ml olive oil

30g Simone's air dried cherries*

1 large fresh peach

Handful mint leaves

30g Hardings walnut oil*

1 orange

Butter

* dried cherries and Hardings walnut oil available at Adelaide Central Market