Bushflower Honey Glazed Buffe Turkey with Wild Rice and Pomegranate Salad
1x Ingham's turkey buffe
2 tablespoons olive oil
Sea salt flakes
1/2 Cup bushflower honey
1 3/4 cups mixed black and red rice
1L chicken stock
2 cups mixed heirloom tomatoes, chopped
2 Lebanese cucumbers, seeded and diced
2 cups small nasturtium leaves
1 r4ed onion, finely diced
1/2 cup pomegranate seeds
1 bunch parsley, finely chopped
1 bunch oregano leaves, finely chopped
4 cloves of garlic, minced
1 teaspoon ground cumin
1 teaspoon ground sumac
finely grated zest and juice of 2 lemons
sea salt flakes and freshly ground black pepper
1. Preheat oven to 220 degrees Celsius. Rub the turkey buffe with half the olive oil, then season generously with salt and pepper. Cooking Ingham's turkey buffe as per cooking instructions on pack. With 10 minutes cooking to go, drizzle with half the honey, bake for 5 minutes, then repeat with the remaining honey.
2. Combine the rice and chicken stock in a saucepan and set over a moderate heat. Simmer for 15 minutes, fit the lid, then turn heat to low. Cook for 5 minutes, then set aside for 20 minutes, until all the liquid has been absorbed.
3. Mix the rice with the tomatoes, cucumbers, nasturtium leaves, onion, pomegranate seeds and parsley. In a small bowl, combine the oregano, garlic, spices, zest and lemon juice, then season with salt and pepper. Carve the turkey and serve with the salad and a drizzle of dressing.