Spicy Thai Turkey Salad

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Ingredients

320g sliced roasted turkey
150g cucumber, cut lengthways, deseeded and quartered
50g shallots, finely sliced
5 cherry tomatoes, halved
30g carrots, shredded
2 stalks lemongrass, finely sliced
For the dressing:
2 shallots, finely chopped
1 dsp chillies, finely chopped
4 bird’s eye chillies, finely chopped
3 cloves garlic, crushed, chopped
1 dsp coriander stalks, chopped
3 dsp fish sauce
3 dsp lime juice
¼ dsp sugar
1 dsp hot chilli sauce

Instructions

To make the dressing: Mix the shallots, chillies, bird’s eye chillies, garlic and coriander in a bowl and season with the fish sauce, lime juice, sugar and hot chilli sauce. Keep to one side.
Combine the cucumber, shallots, cherry tomatoes, carrots and lemongrass in a bowl. Add the turkey and dressing, mix well.
Serve with: 2 dessert spoons unsalted, roasted peanuts, crushed and 100g mixed salad leaves
To serve: Sprinkle with crushed peanuts and put the salad leaves on the side.

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