Zingy clementine, turkey & peanut salad

SERVES 4 PREP 20 mins COOK 3 mins EASY

200g frozen edamame beans 2 limes, zested and juiced

2 tbsp peanut butter

2 tsp light soy sauce

2 tsp honey

¼ red cabbage (about 220g),

finely shredded

1 red pepper, thinly sliced 200g leftover cooked turkey or

chicken, shredded small bunch of coriander (or use

mint or a mixture), leaves picked 4 clementines, peeled and sliced

into rounds

50g peanuts, toasted and

roughly chopped

1 Cook the edamame in a small pan of boiling water for 2-3 mins. Drain, then rinse under cold running water and drain again.

2 Combine the lime zest and juice, the peanut butter, soy sauce, honey and some seasoning in a large bowl to make a dressing, adding a splash of water if needed to loosen. Add the edamame, shredded cabbage, sliced pepper and shredded turkey to the bowl and toss everything together until well-coated. 3 Tip the salad onto a platter, then scatter with the coriander and clementine slices. Gently mix these into the salad with salad servers, being careful not to break the fruit up too much. Scatter over the peanuts just before serving.

GOOD TO KNOW healthy • low cal • folate • fibre • vit c • 2 of 5-a-day

PER SERVING 354 kcals • fat 16g • saturates 4g •

carbs 20g • sugars 16g • fibre 7g • protein 28g • salt 0.6g