Turkey rolls with nut-honey cream

Name: Turkey rolls with nut-honey cream
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 75 g Lamb's lettuce; 1/4 Bed of garden cress; 200 g Double cream cream cheese; 1 TEASPOON Honey; 1 TEASPOON Mustard; 50 g Walnut kernels; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 16 thicker slices of smoked turkey breast (approx. 15 g each); 3 TABLESPOONS pale balsamic vinegar; 3 TABLESPOONS Olive oil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

75 g Lamb's lettuce
1/4 Bed of garden cress
200 g Double cream cream cheese
1 TEASPOON Honey
1 TEASPOON Mustard
50 g Walnut kernels
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
16 thicker slices of smoked turkey breast (approx. 15 g each)
3 TABLESPOONS pale balsamic vinegar
3 TABLESPOONS Olive oil

Directions

1
Clean, wash and drain the salad. Cut the cress from the bed and chop into small pieces. Mix cream cheese, cress, honey and mustard. Chop the walnuts. Put 1 tablespoon aside. Fold half the walnuts into the cream.
2
Season to taste with salt, pepper and sugar. Spread the cream on the turkey breast slices (approx. 1 teaspoon per slice) and roll up. Mix vinegar with 1 tablespoon of water. Season with salt, pepper and sugar, fold in oil and stir in the other half of the walnuts.
3
Arrange salad and rolls, sprinkle with dressing and sprinkle with remaining walnuts.