SPINACH, TOMATO & TURKEY SALAD

SERVES 4 PREP 35 MINS + CHILLING COOK 15 MINS

• ¼ cup lemon juice, plus 1 tbsp extra

• 2 tbsp olive oil, plus

1 tbsp extra

• 5 garlic cloves, crushed

• 500g turkey breast steaks

• 250g punnet grape tomatoes, halved

• 100g snow peas, halved

• 100g baby spinach

• 60g goat’s cheese, crumbled

• ½ cup pepitas

• 1/3 cup toasted chopped hazelnuts

• micro radish leaves, to serve

DRESSING

• 2 tbsp extra-virgin olive oil

• 1 eschalot, grated

• 1 tbsp apple-cider vinegar

• 1 tbsp finely chopped parsley

• 2 tsp Dijon mustard

• 1 tsp sugar

1 In a shallow non-metallic bowl, whisk lemon juice, oil and garlic together. Season. Add turkey steaks, turning to coat. Chill 30 mins.

2 Preheat a chargrill pan on high. Drain turkey. Chargrill 3-4 mins each side until cooked through. Transfer to a plate. Cover with foil to keep warm.

3 In a large frying pan, heat extra oil on high. Cook tomatoes 1-2 mins, tossing, until just starting to soften. Add snow peas and extra lemon juice, cooking 1 min. Remove from heat. Cool slightly. Stir spinach, cheese, pepitas and hazelnuts through.

4 DRESSING In a jug, whisk all ingredients together and season.

5 Slice turkey into strips and toss through salad with dressing. Serve scattered with micro radish leaves.