Turkey sadeko salad
Serves 4 as a main
450 g | 1 lb cooked turkey
1 medium red onion
3 medium tomatoes
10 cm | 4 inch piece cucumber
1 tablespoon chopped fresh coriander
1 Fresh green finger chilli (optional)
2 teaspoons salt
¼ teaspoon Mustang masala
250 ml | 1 cup cooking oil
- Finely shred the turkey
- Peel and finely slice the onion from root to tip
- Dice the tomato into small ½ cm | ¼ inch cubes
- Discard the cucumber seeds and dice the cucumber into small ½ cm | ¼ inch cubes
- Finely chop the chilli if you are using it
- Soften and juice the lime
In a small bowl mix together the salt and mustang masala. Sprinkle ½ teaspoon of the Mustang and salt mixture over 100 g | 3 ½ oz of the shredded turkey and set aside to marinade while you make the rest of the salad.
In a large mixing bowl gently mix the remaining cooked turkey with the red onion, tomato, cucumber, coriander and chilli. Sprinkle the remaining Mustang salt and the lime juice over the salad and gently stir to make sure everything is covered with lime juice and salt, leave to marinade while you finish the turkey you set aside.
In a small frying pan heat the oil until it’s shimmering but not smoking add the turkey you set aside. Fry turning occasionally until the turkey is a golden brown and crispy. Remove the crispy turkey from the oil and drain for 5 minutes on kitchen paper.
Cover a serving platter with a bed of lettuce and watercress, pile the turkey salad on top and sprinkle with the crispy turkey pieces
You an add up to ½ teaspoon of mustang Masala if you like your flavours stronger but I suggest making the recipe with ¼ teaspoon and trying it first, timur is a stealthy spice that packs a big punch and can catch you out.
This salad is great served simply with bread or as part of a larger buffet table.