Turkey salad

 

Ingredients (serves 1):

For the salad:

• Turkey - 1 breast
• Carrot - less than 1
• Celery - 1 stick
• Lettuce - 1/8 of a whole iceburg lettuce
• Humous - 2 heaped tablespoons
• Coriander - 3 stems 
• Coconut oil (for frying) - a teaspoon

For the dressing:

• Garlic - 1 clove, crushed
• Olive oil - a teaspoon / drizzle 
• Lemon - juice from 1/4 lemon

Optional extras:

• Oatcakes - 3 or 4
• Puy lentils - 1/2 a cup
• Coconut amino (soy sauce alternative) - a good drizzle / slug

Recipe:

1. Cut your turkey breast into medium chunks and fry in coconut oil for about 10 mins, until golden brown, or cooked through (you can marinate the turkey in the coconut amino soy sauce alternative for 10 mins, or just add some while frying if you want a different flavour vibe.)
2. Wash and peel your carrot, use a peeler to slice it into as many thin strips as you want in your salad (I usually do about 10, from 1/2 way up the carrot to its end)
3. Wash and cut the single stick of celery into small crescent shapes about 1cm thick.
4. To make the dressing, peel the clove of garlic and crush with a garlic crusher. Add the olive oil & lemon juice and mix.
5. Roughly chop the lettuce and coriander, add your chopped veg, drizzle with the dressing and toss to coat everything evenly
6. Serve the salad with the cooked turkey on top (it's lovely warm but cold is fine too!) with 2 dollops of humous and extra coriander to garnish if you want.
7. If you want to make it more filling, eat with oatcakes (I 'll scoop up the hummous on them and stick a bunch of the salad to the hummous), or add cooked puy lentils into the salad when you toss it. I love either!