Turkey and Mango Salad with Soy-Lime Dressing

Instructions

1. 1

   Rinse the produce and dry the salad leaves and herbs thoroughly. Peel and stone the mango, measuring 400 g of flesh, then dice it. Deseed and dice the cucumber, measuring 300 g after trimming. Remove any tough strings from the sugar snap peas and slice them lengthwise.

2. 2

   Peel and grate the ginger, mince the garlic, and finely chop the shallot, deseeded chili, coriander and mint. Stir them together in a bowl with the soy sauce, lime juice, brown sugar and 30 ml sunflower oil until the sugar dissolves.

3. 3

   Cut the raw turkey breast into four roughly equal cutlets. Between sheets of baking paper, flatten them to an even 1 cm thickness.

4. 4

   Heat a 32 cm frying pan over medium-high heat for 2 minutes. Add 7.5 ml sunflower oil and two cutlets in a single layer. Cook for 3–4 minutes per side, until the thickest part of each reaches 74°C/165°F on a meat thermometer. Transfer to a plate and loosely cover.

5. 5

   Add the remaining 7.5 ml sunflower oil and cook the remaining two cutlets in the same way, checking that each reaches 74°C/165°F. While the turkey cooks, combine the salad leaves, mango, cucumber and sugar snap peas in a large serving bowl, leaving them undressed.

6. 6

   Rest the final batch of turkey for 3 minutes. Thinly slice all the turkey on a board, then toss it with half the dressing.

7. 7

   Add the dressed turkey and remaining dressing to the salad. Toss gently and divide immediately among four plates.