- 4 rashers unsmoked back bacon, trimmed of fat
- 500g turkey steaks
- 125g lighter garlic and herb soft cheese
- 1½ tbsp olive oil
- 1kg baby potatoes, halved
- 1 tbsp washed and chopped fresh mint
- 170g baby leaf salad
Lay the bacon rashers on a board and place a turkey steak on the middle of each. Spread a quarter of the cheese on to each turkey steak. Season with black pepper, then wrap up with the bacon rashers.
Heat 1 tbsp of the oil in a large frying pan over a medium-high heat. Add the bacon-wrapped turkey and brown all over. Reduce the heat to medium and cook for 15 minutes, turning occasionally, until cooked through with no pink remaining.
Meanwhile, put the potatoes in a pan of cold water, bring to the boil and cook for 10-12 minutes. Drain and stir through the remaining oil and chopped mint. Serve with the bacon-wrapped turkey and salad.