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.
|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|
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- Thinly slice turkey meat. Drape over steamed or barbecued asparagus, halved cherry tomatoes, diced roast kumara (warm or at room temperature) and salad leaves.
- 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.