Pistachio Crusted Turkey with Herb, Lemon and Pomegranate Salad

Ingredients

• 1 cup (250 mL) shelled raw pistachios (about 4 ounces/113 g)
• 1/2 cup (125 mL) Panko breadcrumbs
• 2 tbsp (30 mL) chopped fresh basil
• 1 tbsp (15 mL) chopped fresh dill
• 1 tsp (5 mL) chopped fresh rosemary
• 2 tbsp (30 mL) Greek plain yogurt
• 2 tbsp (30 mL) Dijon mustard
• 6 4 oz (113 g) boneless, skinless Ontario turkey breast cutlets
• 2 tbsp (30 mL) olive oil

Dressing:

• Zest and juice of one large lemon
• 1 tsp (5 mL) honey
• Pinch sea salt
• Pinch freshly ground black pepper
• ¼ cup (60 mL) olive oil

Salad:

• 1 cup (250 mL) mixed herb leaves, such as parsley, cilantro, mint, or any combination
• 4 cups (1 L) arugula leaves
• Seeds of 1 pomegranate, or 1 small carton of pomegranate seeds (about 3/4 cup or 175 mL)