Smoked Turkey Medallions on Sourdough with Avocado Smash

A delicious breakfast, lunch, or brunch. The quick-cooking turkey medallions are a great healthy choice. Another favourite of Jack’s for a special weekend treat.

Serves: 2

550kcal Per Serving

Beechwood Smoked Turkey Medallions

Ingredients

1 packet of Smoked Turkey Medallions
1 punnet of cherry tomatoes, halved
2 ripe avocados
A squeeze of fresh lime juice
2 slices of sourdough bread
½ red onion, sliced
30g rocket leaves
Sea salt and freshly crushed black pepper to taste

Method

Place the smoked turkey medallions on a tray and grill until golden brown.

Meanwhile cut the avocados in half and scoop out the flesh into a bowl. Roughly mash the avocado with a fork, stir in the lime juice, and season it with salt and pepper. Toast the bread until golden and spread the sourdough toast with smashed avocado.

Put 3 smoked turkey medallions on each slice of toasted sourdough.

Top with the tomatoes and rocket leaves.

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THE CARTY WAY. NOW AS THEN.

Ours is a story that began almost three quarters of a century ago. At the family home in Arcadia, Athlone, Oliver Carty cooked, dressed, weighed and wrapped his first ham and ‘The Carty Way’ was born.

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