VEGETABLE SALAD WITH TURKEY AND PASTA
Prep time 10 mins Cooking time 10 mins Serves 4 400g elbow macaroni 2 tbsp olive oil 2 thick turkey breast escalopes, diced 1 small red onion, halved and sliced 1 large cucumber, diced 250g canned sweetcorn, drained 150g crème fraîche 2 tbsp finely chopped flat-leaf parsley leaves 1 romaine lettuce, leaves separated 1 red speckled lettuce, leaves separated Cook the macaroni in a large saucepan of salted, boiling water until al dente, about 10 mins. In the meantime, heat olive oil in a large sauté pan set over a moderate heat. Season the turkey with salt and pepper before frying in the oil until golden and cooked through, about 7-9 mins. Drain the pasta when ready and transfer to a mixing bowl. Add the turkey, red onion, cucumber, sweetcorn, crème fraîche, and plenty of salt and pepper to taste, stirring well. Divide between bowls and top with some chopped parsley. Serve with a garnish of lettuce leaves on the side.