TANDOORI TURKEY SALAD WITH YOGHURT DRESSING

SERVES 4 PREP 20 MINS + MARINATING COOK 15 MINS

• ¼ cup tandoori paste

• 200g natural yoghurt

• 500g turkey steaks

• 60g mixed salad leaves

• 1 red capsicum, seeded, sliced

• 2 tomatoes, cut into wedges

• 1 carrot, chopped

• 1 small red onion, cut into wedges

• toasted roti, to serve YOGHURT DRESSING

• 200g tub natural yoghurt

• 1 small Lebanese cucumber, seeded, finely chopped

• ¼ cup chopped coriander leaves, plus extra to serve

1 In a large glass bowl, combine tandoori paste and yoghurt. Add turkey, turning to coat in marinade. Chill, covered, at least 1 hour to marinate.

2 In a bowl, combine salad leaves, capsicum, tomato, carrot and onion. Set aside.

3 YOGHURT DRESSING In a small bowl, combine yoghurt, cucumber and coriander. Season to taste.

4 Preheat a chargrill pan or barbecue on high. Chargrill turkey 4-5 mins each side until cooked through. Set aside, loosely covered with foil to keep warm. Slice thinly.

5 Serve turkey with salad sprinkled with extra coriander and accompanied with dressing and roti.