In a small pot, mix blueberries, olive oil, brown sugar, water and salt, and bring to a boil at medium high heat. Reduce to medium heat and cook for 5 minutes, add lemon juice, stir, remove from heat and set aside.
In a frying pan, toast sunflower and pumpkin seeds and ¼ tsp of salt for 2 minutes at medium high heat, stirring occasionally, then remove from heat and set aside.
Season turkey with 1 tsp of salt, ¼ tsp of pepperand white vinegar. In a hot frying pan, heat 1 Tbsp of olive oil, add turkey breast and cook 3 minutes on each side or until cooked through.
Assemble each plate separately with ¼ of each ingredient: kale, cucumbers, daikon radish, shallot, turkey breast, mix of toasted sunflower and pumpkin seeds, crumbled goat cheese and blueberry coulis. Adjust seasoning, if needed.
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