LA-STYLE TURKEY SALAD

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

½tsp cayenne pep­per 1tbsp pa­prika ½tsp white pep­per 1tsp dried oregano 2 skin­less free-range turkey breasts, or about 600g (1lb 5oz) free-range chicken if you pre­fer Ex­tra-vir­gin olive oil 2 ripe av­o­ca­dos, halved and stoned 4tbsp fat-free plain yo­ghurt 2 limes, plus ex­tra to serve 1 jalapeño or red chilli A large bunch of fresh co­rian­der 2 corn tor­tillas, sliced into 1cm (½in) strips 4 rash­ers of smoked streaky ba­con 1 cos let­tuce, cut into wedges 1 lit­tle gem let­tuce, cut into wedges 1-2 pink or red grape­fruit, peeled and seg­mented Mixed baby cress, to serve (op­tional) Pre­heat your oven to 180°C/gas 4. Place a grid­dle pan over a high heat. Mix the cayenne pep­per, pa­prika, white pep­per and oregano with a good pinch of salt and a lit­tle olive oil and rub all over the turkey.

Put the turkey on the pan, turn the heat to medium, and cook for 20-25 min­utes, turn­ing halfway. Mean­while, make the salad and dress­ing. Blitz 1 av­o­cado in a blender with the yo­ghurt, lime juice, jalapeño, most of the co­rian­der and a good driz­zle of olive oil un­til creamy. Sea­son, add a splash of wa­ter if needed to loosen, then set aside.

Spread the corn tor­tilla strips over a bak­ing sheet and bake in the oven for a few min­utes, un­til golden and crisp.

When your turkey is al­most cooked, add the ba­con to the pan to crisp up. Once done, trans­fer the turkey to a board to rest, then thinly slice. Toss the turkey in a bowl with the let­tuce and av­o­cado dress­ing, then scat­ter over a board. Crum­ble over the ba­con, add the tor­tilla strips, then use a spoon to scoop out lit­tle nuggets of the re­main­ing av­o­cado and add th­ese.

Fin­ish with grape­fruit seg­ments, mixed cress, if us­ing, and the re­main­ing co­rian­der leaves. Serve with lime wedges.

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