- 1 tbsp sunflower oil
- 2 British turkey breast steaks or sliced breast fillets (approx. 250g)
- 1 iceberg lettuce, finely chopped
- 4 tbsp honey roast peanuts, finely chopped
- 4 small, ripe tomatoes, diced
- 1 large cucumber, deseeded with a teaspoon, diced
- 4 hardboiled eggs, diced
- 4 shallots, peeled and finely sliced
- 2 large carrots, peeled, diced
- 4 tbsp chives, chopped
- 3 tbsp extra virgin olive oil
- 3 tbsp sunflower or safflower oil
- 4 tbsp red wine vinegar
- 2 tbsp Dijon mustard
- 1 pinch caster sugar
- Salt and pepper to taste
Heat the oil and gently fry the turkey breast steaks or fillets for about 3 mins on each side until lightly browned. Set aside to rest.
Put the lettuce in a serving bowl.
Add the peanuts, tomatoes and cucumber, along with the diced eggs, shallots, carrots and chives. Mix well.
Chop the cooked and cooled turkey, add to the bowl and chill in the fridge.
Meanwhile make the dressing by placing all the ingredients into a bowl and whisking together. After a couple of minutes, the mustard will emulsify the oil and vinegar and you will end up with a thickish dressing.
Pour over the chilled salad and toss well.
Check the seasoning and allow the flavours to infuse for 5 mins before eating.
If you are going to eat at a later time then add the dressing at the last moment.
Tip: you can use leftover meat from a roast instead of cooking fresh turkey. You will need about 250g chopped turkey breast and/or leg meat for this recipe
Copyright Phil Vickery