This salad is an old friend. I think I was introduced to it in college (approximately a million years ago) and I have been making it regularly ever since. The original recipe has been tweaked and warped over the years so when it came to writing it, I had to actually make it first and note the quantities down – it has become second nature.
- Place your turkey breasts between two large pieces of clingfilm and pound them flat with a rolling pin. Try to get them quite thin.
- Brush a griddle pan (or non-stick pan) with a teaspoon of sunflower oil and turn heat on high. Once pan is hot, sear the turkey breasts for 2-3 minutes on each side, pressing down on them with a spatula. They should be cooked in about 5-6 mins but do check they are thoroughly cooked by cutting into the middle. Set aside, covered with foil.
- To make the marinade, put the soy sauce, oil, lime juice, brown sugar and garlic paste (if using) in a bowl and stir together with a fork. Finely grate the ginger (or squeeze in a garlic press) in the marinade. Add the chopped chili and shallot. Roughly chop the mint and coriander leaves and mix everything together.
- Cut your turkey breasts thinly on the diagonal and add to the marinade. Stir together to coat the turkey.
- Put your salad leaves in a large bowl and add the cubed mango, cubed cucumber, sugarsnap peas and avocado if using. Add the turkey and marinade and toss together.
- To serve as a main meal, omit the cucumber and salad leaves and serve with steamed Basmati rice.