POWER LUNCHES

THESE NUTRITIOUS RECIPES CAN BE PREPARED AHEAD FOR BUSIER DAYS

Turkey salad with grapes & walnuts

Winter lunches aren’t just about soup – this salad provides protein, carbs and beneficial fats. The recipe makes enough to serve two people over two days.

SERVES 4 (2 people over 2 days) PREP 20 mins COOK 22 mins EASY

FIBRE VIT C GLUTEN FREE

450g baby potatoes

150g pot bio yogurt

1 tsp English mustard powder

1 lime, zested and juiced

1 red onion, finely chopped

400g pack turkey mini breast fillets

1 tsp rapeseed or olive oil

1 Romaine lettuce heart (200g), thickly sliced

½ x 85g pack watercress

2 green peppers, deseeded and diced

2 avocados, halved and sliced

150g black or red seedless grapes, halved

40g walnuts, broken into pieces

1 Boil the potatoes for 12-15 mins until tender, then drain and leave to cool a little. Cut the potatoes into thick slices. Mix together the yogurt, mustard and lime zest. Toss the potatoes with 4 tbsp of the dressing and 3 tbsp of the onion.

2 Put the turkey in a medium bowl and toss with the oil, then cook in a non-stick frying pan over a medium heat for 10 mins, turning at least once until the turkey is cooked through.

3 When you’re ready to serve, mix half the lettuce, watercress, half of the remaining onion and 1 of the peppers in a bowl. Top with half the potatoes, and slice and pile on half the turkey. Toss the avocado with a good squeeze of lime, then scatter half on top with half the grapes, and half the walnuts. Spoon over half of the remaining dressing.