Turkey sadeko salad
Serves 4 as a main
450g | 1lb cooked turkey
1 medium red onion
3 medium tomatoes
10cm | 4inch piece cucumber
1 tablespoon chopped fresh coriander
1 Fresh green finger chilli (optional)
2 teaspoons salt
1/4 teaspoon Mustang masala
250ml | 1 cup cooking oil
Finely shred the turkey
Peel and finely slice the onion from tip to root
Dice the tomato into small 1/2cm | 1/4inch cubes
Discard the cucumber seeds and dice the cucumber into small 1/2cm | 1/4inch cubes
Finely chop the chilli if you are using it
Soften and juice the lime
In a small bowl mix together the salt and mustang masala, to make Mustang salt. Sprinkle 1/2 teaspoon of the Mustang salt over 100g | 3 1/2oz of the shredded turkey and set aside to marinade while you make the rest of the salad.
In a large mixing bowl gently mix the remaining 350g | 12oz cooked turkey with the red onion, tomato, cucumber, coriander and chilli. Sprinkle the remaining Mustang salt and the lime juice over the salad and gently stir to make sure everything is covered with lime juice and salt, leave to marinade while you finish the turkey you set aside.
In a small frying pan heat the oil until it’s shimmering but not smoking add the 100g | 3 1/2 of Turkey you had set aside. Fry turning occasionally until the turkey is a golden brown and crispy. Remove the crispy turkey from the oil and drain for 5 minutes on kitchen paper.
Cover a serving platter with a bed of lettuce and watercress, then pile the turkey salad on top and sprinkle with the crispy turkey pieces
You an add up to 1/2 teaspoon of mustang Masala if you like your flavours stronger but I sudjest making the recipe with 1/4 teaspoon and trying it first, timur can be a stealthy spice that can catch you out.
This salad is great served simply with bread or as part of a larger buffet table.