Piri Piri Turkey Salad
This Piri Piri Turkey Salad just shouts ‘summer’. It’s so quick and easy to make you could easily enjoy it for a quick midweek meal or even a casual alfresco dinner with friends. Ready-made piri piri sauce is easy to get hold of and lasts for a while in the fridge, so makes a great shortcut. It makes a delicious marinade (think chilli, lemon, garlic, red peppers and herbs if you have not tried it before) with a nice kick. Marinating the turkey overnight will certainly improve the overall flavour of the dish, but it will still taste lovely if you don’t.
The great thing about this turkey salad is that it’s nice and light, but you do actually feel full once you have eaten it. Each portion contains a decent amount of meat, and the seared cherry tomatoes and chargrilled peppers compliment the turkey a treat.
I really like fresh turkey. It's low in fat, high in protein, packed with vitamins and great value for money. It’s not bland and boring as I once thought – add the right flavours and you’ll have a tasty and healthy meal. For more turkey recipes, visit the 'Lean on Turkey' website www.leanonturkey.co.uk which is packed with inspiring family meal ideas using fresh turkey.
Enjoy the sunshine! Filipa x
Piri Piri Turkey Salad: Serves 4 Adults
Time: 10 mins preparation + 10 mins cooking roughly
Cost: £1.90 per serving
Calories: 240 per serving (without dressing)
- 425g fresh turkey breast, or thigh, cut into strips
- 2 tablespoons medium piri piri sauce (or to taste)
- 300g cherry tomatoes
- 1 red or yellow pepper (or both), sliced into strips
- 125g mixed salad leaves
- 100g mixed olives
- 2 tablespoon of olive oil for frying
- 50g sundried tomatoes from a jar, sliced into strips (optional)
- Olive oil & lemon juice to serve
- Mix the piri piri sauce into the diced turkey. This step can be prepared the night before to enhance the flavour of the meat.
- Heat the oil in a griddle pan or frying pan over a high heat. Cook the turkey for 1 – 2 minutes on each side until browned and cooked through.
- Put the turkey to one side and cook the pepper strips as the turkey, so they are seared and slightly brown, but still with some bite.
- Put the peppers to one side and sear the cherry tomatoes for 2-3 minutes, shaking the pan a few times to ensure they do not stick. Don’t let them loose their shape or get too mushy.
- Distribute the lettuce leaves, cooked turkey, peppers, tomatoes and olives evenly into four bowls or plates. Top with finely sliced sundried tomatoes and dress with a little olive oil and a squeeze of lemon if you like.
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