Turkey salad with grapes & walnuts
Ingredients
- 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
- 1⁄2 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
Step1
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.
Step2
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.
Step3
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.
Step4
If packing this into lunchboxes, do the same with the remaining ingredients in the lunchboxes, but in reverse, so the green salad is at the top. Keep the dressing in a pot separately, to drizzle over just before eating. Will keep chilled for two days.