Grilled turkey salad, with avocado and lime, peanut dressing

1. 1

   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.

2. 2

   For the avocado and lime, blitz all the ingredients together, taste and season with salt and pepper.

3. 3

   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.

4. 4

   To serve, spoon some avocado onto a serving plate and top with a drizzle of the peanut dressing.

5. 5

   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.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.