Grilled turkey salad, with avocado and lime, peanut dressing

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the grilled turkey salad

1 small turkey breast, skin off or 2 turkey steaks
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander

For the avocado and lime

1 ripe avocado, peeled, de-stoned and chopped
3 tbsp of natural yogurt
2 limes, zest and juice
3 garlic cloves, minced
salt and ground black pepper

For the spiced peanut dressing

150g/5½oz peanuts
3 rehydrated ancho chillies in boiling water
1 banana shallot, peeled and chopped
3 cloves of garlic, peeled and chopped
50–100ml boiling water to blitz

For the garnish

1 baby gem lettuce, cut into 4 and chargrilled
bunch of coriander, leaves picked
¼ small white cabbage shredded and salted in a colander for 20 minutes
1 ripe mango, peeled and cut into slices.
1 lime, juiced
2 tbsp olive oil

Method

To make the grilled turkey salad, cut the breast into thin steaks and marinate in the oil, paprika, cumin and coriander. Leave to marinate for a few hours. Heat are large griddle pan and chargrill the turkey, cooking on both sides for a few minutes. Remove from the heat and allow to rest before slicing into strips.
For the avocado and lime, blitz all the ingredients together, taste and season with salt and pepper.
For the spiced peanut dressing, toast the peanuts, garlic and shallots in a hot dry frying pan until blackened. Tip into a blender (saving a few tablespoons of the peanuts for the garnish), along with the rehydrated chillies and blitz with enough boiling water to make a pourable sauce.
To serve, spoon some avocado onto a serving plate and top with a drizzle of the peanut dressing.
Toss all the garnish ingredients lightly in the olive oil and lime juice and scatter over the avocado and peanut dressing. Add the turkey and spoon over more of the peanut dressing. Top with the reserved chopped peanuts.