Spicy turkey and pepper salad
Preparation time: 10 minutes
225g (8oz) cooked turkey, sliced into bite sized pieces
1 red pepper, deseeded and sliced
2 carrots, peeled
175g (6oz) cucumber, halved and deseeded
3 spring onions, trimmed
1 125g (4½oz) bag of leafy salad leaves with tatsoi
For the dressing
2 tbsp chilli dipping sauce
2 tbsp crunchy peanut butter
juice of ½ lime
1 Place the turkey and peppers in a large salad bowl. Cut the carrots and cucumber into thin sticks. Finely shred the spring onion. Add the carrots, cucumber and onions to the bowl with the salad leaves and toss well.
2 Place the dressing ingredients together in a small pan with 6 tbsp water and gently heat, stirring until they are smooth. Spoon the dressing over the salad and toss well before serving.
Recipe and image courtesy of The British Leafy Salad Association