LA-STYLE TURKEY SALAD
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.