TURKEY DELIGHTS - Serves 2
Curried Turkey Mango and Cous Cous salad
Ingredients
- 1 x 100g or 1 x 110g Ainsley Harriott Spice Sensation Cous Cous
- 1 small ripe mango
- 1 bunch spring onions, trimmed and finely chopped
- 175g (6oz) cooked turkey, diced
- 30 ml (2 tbsp) pumpkin seeds
- 25g (1oz) roasted salted cashew nuts
FOR THE DRESSING
- 5ml (1 tsp) mild curry paste
- Finely grated rind and juice of ½ lime
- 30ml (2 tbsp) chopped fresh basil
- 45ml (3 tbsp) sunflower oil
- Salt and freshly ground black pepper
- Minty yoghurt raita, to serve (optional)
Method
Prepare the Ainsley Harriott Spice Sensation Cous Cous according to the instructions on the carton or sachet. Allow to cool a little.
Meanwhile, peel the mango and then cut the flesh away from the stone, holding it over a large bowl to catch any juices. Cut into small dice and add to the bowl. Add the spring onions, turkey, pumpkin seeds and cashew nuts, then fold in the prepared
Cous Cous.
Cous Cous.
To make the dressing, put the curry paste into a small bowl. Whisk in the lime rind and juice, basil and sunflower oil. Season to taste and fold into the salad.
TO SERVE: Divide on to plates and add a dollop of
minty yoghurt raita, if desired.
minty yoghurt raita, if desired.
OTHER IDEAS: This wonderful light tasting salad is a great way of using up the leftover turkey around the festive season. Always use a curry paste instead of dry spices when you are making a dressing or recipe that isn't going to be fried. The ingredients in a paste have already been cooked together a little so the flavour is developed and not raw tasting
