Bang Bang Turkey Salad

Ingredients

Serves 6

For the dressing:
2 tbsp smooth peanut butter
1 red chilli, finely chopped (or to taste)
1 tsp grated ginger
½ garlic clove, peeled and grated
2 tbsp soy sauce
2 tbsp rice-wine vinegar
1 tbsp sesame oil
1 tbsp honey

For the salad:
1 pink grapefruit
3 carrots, peeled
170g bean sprouts
3 spring onions, white parts finely chopped, green shredded for decoration
3 handfuls fresh coriander leaves
1 handful fresh mint leaves
450g leftover turkey
2 tbsp sesame seeds, to serve

Recipe

For the dressing, stir together the peanut butter, chilli, ginger and garlic in a bowl, whisk in the soy, vinegar, oil and honey, and set aside.

Cut the top and base off the grapefruit, stand it upright on a board and cut away the peel and pith. Cut out the segments between the membranes, and put in a large bowl. Using a vegetable peeler, shave the carrots into wide strips, then cut these in half lengthways and add to the bowl with the bean sprouts, spring onions whites and torn herbs. Shred the turkey with your hands and add to the salad. Season with a little salt and plenty of black pepper, pour on the dressing, toss and set aside.

Put the sesame seeds in a dry frying pan and toast on a medium-high heat, moving them constantly, until golden, then take off the heat.

Transfer the salad to a large platter, sprinkle over the sesame seeds and green spring onion tops, and serve.