Honey Crusted Turkey With Shredded Cabbage Salad - cooking recipe

Ingredients

1 kg cabbage, shredded
3 tbsp olive oil
2 None garlic cloves, crushed
10 g piece fresh root ginger, finely chopped
1 bunch spring onions, chopped, white parts kept separate
100 ml chicken stock
2 tbsp white wine vinegar
2 tsp soy sauce
1 tsp caster sugar
1.5 kg turkey breast fillet, in one piece
1 None red chilli, de-seeded and finely chopped
100 g tomato pesto
2 tbsp clear honey
1 None yellow pepper, de-seeded and sliced
20 g sesame seeds, toasted

Preparation

Cook 2 lb cabbage in boiling salted water for 10 mins. Drain. Set aside.
Preheat oven to 350\u00b0F. Heat 2 tbsp oil in a frying pan. Saute garlic, ginger and white parts of green onions for 1 min. Add stock, vinegar, soy sauce and sugar. Bring to a boil and cook for 4 mins. Heat remaining oil in a frying pan, season turkey then sear on all sides to brown. Transfer to a large baking dish. Pour sauce around turkey. Roast for 45 mins.
Meanwhile, combine chili, pesto and honey. Spread over turkey then roast for another 30 mins, until juices run clear. Let rest for 20-30 mins then carve.
Combine pepper, cooked and raw cabbage, green parts of green onions and sesame seeds. Serve with turkey.