Peter's turkey salad

At home we’ll be cooking a late Christmas lunch for around a dozen this year, and it’s likely to be cold outside. You’ll likely be enjoying a gorgeous summer’s day, maybe not wanting to eat a lot of hot roast ham and turkey. This cold salad is a great alternative.

Slice cooked turkey meat and drape over steamed or barbecued asparagus, halved cherry tomatoes, diced roast kumara (warm or at room temperature) and salad leaves. Serve it with the dressing below.

Dressing

400 g	Plain yoghurt
150 ml	Sunflower oil, or light olive oil
100 ml	Apple juice, unsweetened
2 Tbsp	Lemon juice, or lime juice
3 Tbsp	Mustard paste
1 large handful	Mint
1 large handful	Basil leaves
1 small handful	Coriander, coarsely chopped
50 g	Nuts, toasted, hazelnuts or almonds are great

Directions

1. Thinly slice turkey meat. Drape over steamed or barbecued asparagus, halved cherry tomatoes, diced roast kumara (warm or at room temperature) and salad leaves.
2. Make a dressing by blending the yoghurt with the oil, apple juice, lemon or lime juice, mustard paste, a generous handful each of mint and basil leaves and salt to taste. Stir in plenty of coarsely chopped coriander and chopped toasted nuts. If the dressing is too thick, whisk in a little extra apple juice.