Turkey salad with avocado and peanut dressing recipe
 A refeshing turkey salad with lime avocado and a spicy peanut dressing. 1 small turkey breast, skin off or 2 turkey steaks2 tbsp olive oil 1 tsp smoked paprika 1 tsp ground cumin 1 tsp ground coriander 1 small turkey breast, skin off or 2 turkey steaks 2 tbsp olive oil 1 tsp smoked paprika 1 tsp ground cumin 1 tsp ground coriander 1 ripe avocado, peeled, de-stoned and chopped3 tbsp of natural yogurt 2 limes, zest and juice3 garlic cloves, mincedsalt and ground black pepper 1 ripe avocado, peeled, de-stoned and chopped 3 tbsp of natural yogurt 2 limes, zest and juice 3 garlic cloves, minced salt and ground black pepper 150g/5½oz peanuts 3 rehydrated ancho chillies in boiling water1 banana shallot, peeled and chopped3 cloves of garlic, peeled and chopped50–100ml boiling water to blitz 150g/5½oz peanuts 3 rehydrated ancho chillies in boiling water 1 banana shallot, peeled and chopped 3 cloves of garlic, peeled and chopped 50–100ml boiling water to blitz 1 baby gem lettuce, cut into 4 and chargrilled bunch of coriander, leaves picked¼ small white cabbage shredded and salted in a colander for 20 minutes 1 ripe mango, peeled and cut into slices. 1 lime, juiced2 tbsp olive oil 1 baby gem lettuce, cut into 4 and chargrilled bunch of coriander, leaves picked ¼ small white cabbage shredded and salted in a colander for 20 minutes 1 ripe mango, peeled and cut into slices. 1 lime, juiced 2 tbsp olive oil Method To make the grilled turkey salad, cut the breast into thin steaks and marinate in the oil, paprika, cumin and coriander. Leave to marinate for a few hours. Heat are large griddle pan and chargrill the turkey, cooking on both sides for a few minutes. Remove from the heat and allow to rest before slicing into strips.For the avocado and lime, blitz all the ingredients together, taste and season with salt and pepper. For the spiced peanut dressing, toast the peanuts, garlic and shallots in a hot dry frying pan until blackened. Tip into a blender (saving a few tablespoons of the peanuts for the garnish), along with the rehydrated chillies and blitz with enough boiling water to make a pourable sauce. To serve, spoon some avocado onto a serving plate and top with a drizzle of the peanut dressing. Toss all the garnish ingredients lightly in the olive oil and lime juice and scatter over the avocado and peanut dressing. Add the turkey and spoon over more of the peanut dressing. Top with the reserved chopped peanuts. To make the grilled turkey salad, cut the breast into thin steaks and marinate in the oil, paprika, cumin and coriander. Leave to marinate for a few hours. Heat are large griddle pan and chargrill the turkey, cooking on both sides for a few minutes. Remove from the heat and allow to rest before slicing into strips. To make the grilled turkey salad, cut the breast into thin steaks and marinate in the oil, paprika, cumin and coriander. Leave to marinate for a few hours. Heat are large griddle pan and chargrill the turkey, cooking on both sides for a few minutes. Remove from the heat and allow to rest before slicing into strips. For the avocado and lime, blitz all the ingredients together, taste and season with salt and pepper. For the avocado and lime, blitz all the ingredients together, taste and season with salt and pepper. For the spiced peanut dressing, toast the peanuts, garlic and shallots in a hot dry frying pan until blackened. Tip into a blender (saving a few tablespoons of the peanuts for the garnish), along with the rehydrated chillies and blitz with enough boiling water to make a pourable sauce. For the spiced peanut dressing, toast the peanuts, garlic and shallots in a hot dry frying pan until blackened. Tip into a blender (saving a few tablespoons of the peanuts for the garnish), along with the rehydrated chillies and blitz with enough boiling water to make a pourable sauce. To serve, spoon some avocado onto a serving plate and top with a drizzle of the peanut dressing. To serve, spoon some avocado onto a serving plate and top with a drizzle of the peanut dressing. Toss all the garnish ingredients lightly in the olive oil and lime juice and scatter over the avocado and peanut dressing. Add the turkey and spoon over more of the peanut dressing. Top with the reserved chopped peanuts. Toss all the garnish ingredients lightly in the olive oil and lime juice and scatter over the avocado and peanut dressing. Add the turkey and spoon over more of the peanut dressing. Top with the reserved chopped peanuts.