Preheat the grill to hot.
Thread the turkey breast pieces onto the wooden skewers, threading the sugar snap peas in between them. Brush with the olive oil then season well. Grill for 4-5 minutes, turning occasionally to help ensure even cooking. Check that it is cooked through, with no pink showing.
Divide the salad between a couple of serving plates. Remove the brochettes once ready and arrange in piles on serving plates. Serve immediately.
*costings based on using leftovers.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.