Warm Turkey Salad

I think you’ll notice a pattern here in that I’ve been eating a lot of warm salads for supper and soups for lunch, but I’ve been seriously short on time and in need of something quick and light to keep me eating healthily while fitting the preparation around my revision schedule. 

This is a great, balanced meal, packed with protein, big on flavour and providing fresh, nutritious veg. 

 
  You will need: 

Salad vegetables; I used a couple of handfuls of iceberg lettuce, a medium carrot, peeled into ribbons as chopped into sticks, half a red pepper, sliced, a good chunk of cucumber, chopped, giving you st least 3 of your 5-a-day in one easy meal 

2-3 turkey mini fillets

Greek yoghurt, whichever kind you prefer (I’m not really one for low-fat dairy – everything in moderation)

2-3 heaped teaspoons of your favourite curry paste 

1 tsp lemon juice

Salt and pepper 

1 tsp curry powder

1/2 tsp cumin

1/2 tsp chilli powder

1/2 tsp lemon juice (for the dip)

 
  1. Mix the curry paste with about 4 tbsp of the yoghurt. Season and add the 1 tsp lemon juice.  

2. Add the turkey into the bowl and make sure every piece is covered.   
  3. Put in the oven for around 10 minutes at 180C until looked through. I only baked 2 pieces one night she had the remaining 3 with rice the next day. Boil the egg for 4 minutes, allow to cool then peel and chop. 

 
  4. Meanwhile, add the dry spices and remaining lemon juice to the remaining yoghurt to make the really simple dressing.  
  5. Chop your veg, the add the turkey, egg and dressing to the top. Serve and enjoy.  

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