This light salad is perfect after days of heavy Christmas meals and makes a refreshing summers day lunch. The peppery dressing contains no oil.
- To make dressing, stir peppercorns in a small frying pan over medium heat for 2 minutes or until fragrant. Cool, then finely grind using a mortar and pestle. Add garlic and 1 teaspoon salt, and grind to a paste. Transfer to a food processor with coriander stems and roots, lime juice and fish sauce, and process until well combined.
- Toss turkey, eschalots and dressing in a large bowl and set aside.
- To make sweet toasted coconut, place coconut, sugar and 1 tablespoon water in a small, non-stick frying pan. Cook, stirring, over medium heat for 3 minutes or until coconut is toasted. Cool.
- Cook green beans in a saucepan of boiling salted water for 5 minutes or until just tender. Drain, refresh under cold water, then drain again.
- Add green beans, cucumbers, mint, coriander leaves and three-quarters of the toasted coconut to the turkey mixture and toss gently to combine.
- Divide turkey salad among bowls and scatter with remaining toasted coconut and grapefruit to serve
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set