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.
Bu hikaye BBC Good Food ME dergisinin February 2022 sayısından alınmıştır.
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Bu hikaye BBC Good Food ME dergisinin February 2022 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
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