Recipes

• 1 package (300 g)
  Lilydale^®Oven Roasted Carved Turkey Breast
• 1 1/4 cup (300 mL)
  brown rice
• 3/4 cup (175 mL)
  rice wine vinegar, divided
• 2 tbsp (30 mL)
  soy sauce
• 4 tsp (20 mL)
  sesame oil
• 1 tbsp (15 mL)
  fresh ginger, minced
• 1 cup (250 mL)
  cucumber, thinly sliced
• 1 cup (250 mL)
  carrot, thinly sliced
• 1 tsp (5 mL)
  salt, divided
• 3/4 tsp (4 mL)
  granulated sugar
• 2 tbsp (30 mL)
  canola oil
• 2
  cloves garlic, minced
• 5 oz (150 g)
  baby spinach
• 4
  radishes, thinly sliced
• 2 tbsp (30 mL)
  honey
• 2 tbsp (30 mL)
  gochujang (Korean chili paste)
• 4
  green onions, thinly sliced
• 4 tsp (20 mL)
  sesame seeds

1. Using the package of Lilydale^®Oven Roasted Carved Turkey Breast, cut each slice of turkey into quarters by slicing in half and then again down the centre to create 4 smaller pieces.
2. Prepare rice according to package directions; once rice is cooked toss with 3 tbsp (45 mL) vinegar, soy sauce, sesame oil and ginger. Set aside.
3. Meanwhile, toss together cucumber, carrot, remaining vinegar, 3/4 tsp (4 mL) salt, and sugar. Let stand for 15 minutes; drain well.
4. Heat canola oil in large skillet set over medium-high heat; cook garlic for 1 minute. Stir in spinach and remaining salt; cook for 3 to 5 minutes or just until wilted.
5. Divide rice among 4 bowls; top with spinach, pickled cucumbers, pickled carrots, radishes and sliced Lilydale^®Oven Roasted Carved Turkey Breast. Stir together honey and gochujang; drizzle over top. Sprinkle with green onions and sesame seeds.

Top each serving with a fried, poached or soft-cooked egg.
Substitute sriracha hot sauce for gochujang if desired.