Turkey salad with thai flavours

Recipes / Meat

This light salad is perfect after days of heavy Christmas meals and makes a refreshing summers day lunch. The peppery dressing contains no oil.

Recipe «Turkey salad with thai flavours» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp black peppercorns, 2 cloves garlic, halved, 1 bunch coriander, leaves picked, stems and roots roughly chopped, 2 limes, juiced, 2 tbsp fish sauce , 600g skinless roast turkey or barbecued chicken, finely shredded, 2 eschalots or 1/2 small red onion, thinly sliced, 35g shredded coconut , 1 1/2 tbsp caster sugar, 250g green beans, trimmed, halved, 2 Lebanese cucumbers, halved lengthwise, seeded, thinly sliced, 1/2 cup mint leaves, 1 pink grapefruit, segmented, cut into 1cm pieces.

Ingredients:

  • 2 tsp black peppercorns 
  • 2 cloves garlic, halved 
  • 1 bunch coriander, leaves picked, stems and roots roughly chopped 
  • 2 limes, juiced 
  • 2 tbsp fish sauce 
  • 600g skinless roast turkey or barbecued chicken, finely shredded 
  • 2 eschalots or 1/2 small red onion, thinly sliced 
  • 35g shredded coconut 
  • 1 1/2 tbsp caster sugar 
  • 250g green beans, trimmed, halved 
  • 2 Lebanese cucumbers, halved lengthwise, seeded, thinly sliced 
  • 1/2 cup mint leaves 
  • 1 pink grapefruit, segmented, cut into 1cm pieces 

Instructions

  1. 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.
  2. Toss turkey, eschalots and dressing in a large bowl and set aside.
  3. 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.
  4. 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.
  5. Add green beans, cucumbers, mint, coriander leaves and three-quarters of the toasted coconut to the turkey mixture and toss gently to combine.
  6. Divide turkey salad among bowls and scatter with remaining toasted coconut and grapefruit to serve