Golden Turkey with Coriander & Feta Pesto in Salt Baked Potatoes


Serves 4

For the salt baked potatoes:
4 medium waxy baking potatoes, washed
2 egg whites
250g sea salt

For the pesto:
75g coriander, mainly the leaves
2 tbsp pine nuts
1 garlic clove, peeled and finely chopped
Sea salt and black pepper
175ml extra-virgin olive oil
120g feta cheese

For The Golden Turkey:
300g roasted/cooked Golden Turkey, dark and white meat, cut into bite-sized pieces
2 large vine tomatoes, sliced
½ red onion, thinly sliced (optional)
50g stoned black olives
Sea salt and black pepper

Preheat the oven to 180°C/350°F/Gas 4

Prick the potatoes all over. Place the egg white and salt in separate shallow bowls. Dip each potato into the egg whites then roll the potato in the salt to cover. Place the potatoes on a baking sheet then place in the oven and bake for 1 hour or until cooked.

Meanwhile, make the pesto. Blend the coriander, pine nuts, garlic and sea salt. Add the olive oil, crumble in the feta cheese and check the seasoning. Set half of the pesto aside to use in this recipe and store half for use at a later date (it’s great mixed into cooked pasta).

Mix together the golden turkey, tomato, onion (if using) and olives with 2 tbsp of the pesto, adjust the seasoning with sea salt and black pepper, if required.

To serve, remove the salt crust from the potatoes then split them open and pile in the golden turkey filling and serve with the extra pesto.


If you don’t like coriander, you can use basil leaves instead, making sure you don’t use the stalks as this discolours the pesto.

This filling is also delicious with a couscous salad if you don’t want potatoes.

Per serving:

33.1g fat
6.7g saturates
3.6g sugar
3g salt

Recipe and image by award-winning Chef Rachel Green and reproduced by kind permission of Traditional Farmfresh Turkey Association.