MISO TURKEY SKEWERS WITH JAPANESE SALAD

PREP TIME 2 HOURS | COOKING TIME 10 MINS | SERVES 8

INGREDIENTS

80g white shiro miso

2 cloves garlic, crushed

2 tbsp hot water

2 tbsp peanut oil

1 tbsp hot water, extra

1kg turkey steaks, cut into 3cm pieces 150g shelled frozen edamame, steamed until tender, cooked

1 tbsp peanut oil, extra

240g finely shredded white cabbage 100g daikon, cut into long matchsticks 40g watercress

NORI AND SESAME SPRINKLE

1 sheet toasted seaweed (yaki-nori), crumbled 2 tbsp white sesame seeds, toasted WASABI YOGURT DRESSING 190g Greek-style yogurt

1 tsp wasabi paste

METHOD

Whisk miso, garlic, hot water and oil in a medium bowl; reserve half the miso mixture in a small jug. Stir the extra hot water into miso mixture in bowl, add turkey; toss to coat. Cover; refrigerate for 2 hours.

Make nori and sesame sprinkle: Blend or process nori until finely chopped. Combine nori and seeds in a small bowl. Set aside.

To make wasabi dressing, whisk all the ingredients together in a small bowl and season to taste. Set aside.

Heat a grill plate (or grill or barbecue) over high heat. Thread turkey onto skewers; drizzle with extra oil. Cook skewers for 3 mins each side or until just cooked through. Remove from heat; stand covered, for 5 mins.

Place edamame in a large bowl with cabbage, daikon and watercress; toss to combine. Drizzle skewers with reserved miso mixture.

Serve skewers with salad; top with nori and sesame sprinkle and dressing.

Tip: Store extra nori sesame sprinkle in an airtight container in a cool dry place for a month. Serve sprinkled over dishes such as cooked rice, grilled fish and hot noodles.