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Turkey salad with thai flavours
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Refreshing summer salad with oil-free peppery dressing, ideal for post-holiday detox.
Ingredients:
  • 2 tsp black peppercorns
  • 2 cloves garlic, halved
  • 1 bunch coriander, leaves picked, stems and roots roughly chopped
  • 2 limes, juiced
  • 600g skinless roast turkey or barbecued chicken, finely shredded
  • 2 eschalots or 1/2 small red onion, thinly sliced
  • 35g (1/2 cup) shredded coconut
  • 30.00 gm caster sugar
  • 250g green beans, trimmed, halved
  • 2 Lebanese cucumbers, halved lengthwise, seeded, thinly sliced
  • 125.00 ml mint leaves
  • 1 pink grapefruit, segmented, cut into 1cm pieces
Instructions:
  • Heat peppercorns in a small frying pan over medium heat until fragrant, for about 2 minutes. Let them cool, then finely grind using a mortar and pestle. Mix in garlic and 1 teaspoon salt, grind until a paste forms. Combine with coriander stems and roots, lime juice, and fish sauce in a food processor, blend until smooth.
  • Combine the turkey, eschalots, and dressing in a large bowl and let the flavors meld together.
  • In a small non-stick pan over medium heat, combine coconut, sugar, and 1 tablespoon of water. Stir and cook for 3 minutes until the coconut is toasted. Allow it to cool before serving.
  • Boil green beans in seasoned water for 5 minutes or until tender. Drain, cool in cold water, then drain.
  • Gently combine green beans, cucumbers, mint, coriander leaves, and most of the toasted coconut with the turkey mixture.
  • To serve, portion the turkey salad into bowls and sprinkle with the remaining toasted coconut and grapefruit.

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