Issue 022

February 2007

This salad is a good source of protein, carbs, vitamins and minerals, and bursts with flavour. Salad seems boring to most people, but this is no average salad, the addition of a few of these ingredients really makes it an exciting dish to eat, and is packed of goodies. You can replace the turkey with chicken if you prefer, but turkey is more nutritional.

This is obviously not a large meal, but an easy dinner that can be made in 15 minutes with a few items. If the turkey is not skinless, you can cook the turkey with the skin on and remove this after cooking. The skin protects the meat from the direct heat and will keep it moist when being fried. It’s important to rest the meat to let the proteins relax and the juices run back through the meat, so you must do this first. 

Ingredients

300gm turkey breast fillet

30gm petit pois, defrosted

4-5 cooked new potatoes

1/5 of an iceberg lettuce

1 tomatoe

2" cucumber

10gm sultanas

1/2 grated carrot

1/2 grated apple

Flaked almonds, mixed seeds, lime zest

15ml vinaigrette

Method

Place a frying pan on a medium heat, add a small amount of olive oil and allow it to get hot. Season the turkey with salt and pepper. Once the pan is hot, fry the turkey skin side down for around three minutes to colour, now turn over and repeat the same on the other side. Remove from the pan and set aside in a bowl. Take some cooked new potatoes and slice into rounds, then place these in a mixing bowl. Slice the tomatoes, immediately season these with black pepper to enhance the flavour and add them. Grate and add the carrot and apple, slice the cucumber and toss in the peas. Dress all of the ingredients with the vinaigrette and lightly season again with salt and pepper, place all of this onto your plate/bowl, slice the turkey and place this on top of the salad. Scatter the seeds and nuts on top, grate the zest over the meal and enjoy.