Name: Turkey salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 150.00 g salad greens; 5.00 ml sugar; 30.00 ml sunflower oil for frying; 4.00 potatoes boiled, peeled, sliced; 60.00 ml almonds slivered; 45.00 ml sunflower oil; 125.00 ml sultanas; 12.00 ml curry powder; 1.00 melon sliced; 250.00 g button mushrooms; 1.00 spring onions bunch, thinly sliced; 15.00 ml fresh ginger shavings; 2.00 lemon juice only; 500.00 g turkey cooked, sliced

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Ingredients (14)

150.00 g	salad greens
5.00 ml	sugar
30.00 ml	sunflower oil — for frying
4.00	potatoes — boiled, peeled, sliced
60.00 ml	almonds — slivered
45.00 ml	sunflower oil
125.00 ml	sultanas
12.00 ml	curry powder
1.00	melon — sliced
250.00 g	button mushrooms
1.00	spring onions — bunch, thinly sliced
15.00 ml	fresh ginger — shavings
2.00	lemon — juice only
500.00 g	turkey — cooked, sliced

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Method:

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.