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Oriental  Salad    CD  MC  15mins plus cooling

Serves 4    Cold Poultry Vegetables Spices Herbs Leftovers Salads   Main Course   Dairy Free Eggless

Ingredients
The juice of 1 Lime
60ml/2fl.oz. Soy Sauce
2.5cm/1-inch Fresh Root Ginger, grated
1 teasp Ground Star Anise
1-2 tbsp Fish Sauce
2 teasp Honey
450g/1lb Cooked Turkey or Chicken, shredded
1 Red Chillies, deseeded and finely chopped
4 Spring Onions, sliced on the diagonal
1 Cucumber, halved lengthways and sliced
3 Tomatoes, each cut into 8 wedges
2 tbsp freshly chopped Mint
2 tbsp coarsely chopped Coriander
2 tbsp shredded Basil Leaves
Salt and Black Pepper
To serve - Mixed Baby Salad Leaves

Instructions

1. Place the lime juice, soy, ginger , star anise, fish sauce and honey in a small saucepan, mix well and cook for 2-3 minutes over a medium heat.

2. Remove the pan from the heat and allow to cool.

3. Transfer the cooled mixture to a large bowl, add the remaining ingredients, apart from the salad leaves mix well then adjust the seasoning to taste.

4. To serve – place the salad leaves on individual serving plates then divide the turkey mixture between the plates. Serve at room temperature.

An unusual way to use up leftover turkey at Christmas
 

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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

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Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

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