RECIPE: Turkey salad with grapes & walnuts

POSH lunch will impress. Serves: 4.

Ingredients

450g baby potatoes 150g pot bio yoghurt 1 tsp English mustard powder

1 lime, zested & juiced 1 red onion, chopped 400g pack turkey mini breast fillets

1 tsp rapeseed oil 1 Romaine lettuce heart, sliced

Method

40g watercress 2 green peppers, diced 2 avocados, sliced 150g black seedless grapes, halved 40g walnuts pieces 1 Boil potatoes for 12 minutes until tender, then drain and leave to cool. Cut into thick slices. Mix yoghurt, mustard and lime zest. Toss potatoes with 4 tbsp of dressing and 3 tbsp of onion.

2 Toss turkey with oil and fry over a medium heat for ten minutes, turning, until cooked. 3 To serve, mix lettuce, watercress, rest of onion and peppers in a bowl. Top with potatoes and slice and pile on turkey. Toss avocado with a good squeeze of lime, then scatter on top with grapes and walnuts. Spoon over remaining dressing.