Tandoori-Style Turkey Salad
with mango chutney dressing & potatoes
The word "tandoori" comes from the Hindi word "tandoor", meaning "clay oven". While there are certain spices associated with making tandoori food, the word itself traditionally refers to a method of cooking.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Potatoes
100 g
Turkey breast pieces with tandoori-style spices
½ piece
Red onion
½ piece
Persian cucumber
1 piece
Little gem
20 g
Mango chutney
(Contains: Mosterd)
1 piece
Carrot
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
1 tablespoon
White wine vinegar
1 teaspoon
Sugar
½ tablespoon
Sunflower oil
30 milliliters
Water
1 tablespoon
[Plant-based] mayonnaise
1 teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Peel or thoroughly wash the potatoes and cut them into cubes.
- Transfer to a pot or saucepan and submerge with water, then crumble in the stock cube (see pantry for amount).
- Boil the potatoes for 12 - 15 minutes, covered, then drain and set aside.
- Peel and grate the carrot.
- In a bowl, combine the white wine vinegar with the sugar, then add the carrot and set aside.
- Slice the onion into half rings.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the turkey and onion for 5 - 7 minutes, or until done.
- In the meantime, finely chop the lettuce and dice the cucumber.
- In a small bowl, combine the mango chutney with the mayonnaise, along with as much pickling liquid from the carrot as preferred.
- Deglaze the frying pan with the water (see pantry for amount). Stir in the potatoes and the honey, then fry for 1 more minute. Season to taste with salt and pepper.
- Serve the lettuce on plates and top with the cucumber, potatoes, turkey and carrot.
- Drizzle with the mango chutney dressing to finish.
