Turkey salad

Recipe from: 3 November 2009

Ingredients 15
Servings 4
Time 20 mins

Ingredients

  • 150
    g
    salad leaves in a variety of colours and shapes
  • 5
    ml
    sugar
  • 30
    ml
    sunflower oil for pan frying
  • 4
    medium potatoes, boiled, skinned, and cut into chips
  • 60
    ml
    almond slivers
  • 45
    ml
    sunflower seeds
  • 125
    ml
    sultanas
  • 12
    ml
    curry powder
  • 1
    sweet melon, peeled, sliced and seeded
  • 250
    g
    fresh button mushrooms
  • 1
    bunch spring onions, thinly sliced
  • 15
    ml
    fresh ginger shavings (see tips)
  • 2
    lemons, juice
  • 500
    g
    cooked turkey meat or turkey roll, sliced
  • dressing (see tips)
 

Method

20 mins
 
Arrange salad leaves in bowl, sprinkle with sugar and chill.
Heat a little oil in a frying pan and fry chips on both sides until golden (or deep fry them).
Drain thoroughly on absorbent paper and set aside.
Heat remaining oil in a clean non-stick pan.
Sauté almonds, sunflower seeds and sultanas until nuts are golden.
Sprinkle with curry powder and stir-fry for 1 to 2 minutes.
Remove and cool.
Sprinkle lemon, mushrooms (wiped with a dampened paper towel) and spring onions with lemon juice and drain.
Arrange turkey, potatoes, melon, mushrooms, spring onions and ginger in between salad leaves.
Sprinkle with sunflower seeds, almond slivers and sultanas.

Dressing:
Whisk 90 ml (6 tbsp) olive oil, 60 ml (4 tbsp) wine vinegar, 15 ml (1 tbsp) honey and salt and milled pepper to taste.
Drizzle over salad just before serving and toss lightly.
 

Read more on: poultry  |  deep-fry  |  shallow-fry
 

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