Tandoori-Style Turkey Salad
with mango chutney dressing, potatoes & pickled radish
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.
Tags:
Calorie Smart
•Extra Veggies
•Family
•-30% carbs
Allergens:
Mosterd
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total20 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
100 g
Potatoes
100 g
Turkey breast pieces with tandoori-style spices
½ piece
Red onion
½ piece
Persian cucumber
½ bunch
Radish
1 piece
Little gem
20 g
Mango chutney
(Contains: Mosterd)
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
Energy (kJ)2302 kJ
Calories550 kcal
Fat28.1 g
Saturated Fat2.7 g
Carbohydrate44 g
Sugar21.2 g
Dietary Fiber8.4 g
Protein26.6 g
Salt1.8 g
Potassium61.3 mg
Calcium10.5 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan with Lid
•Bowl
•Tall-Sided Pan
•Small Bowl
Cooking Steps
1
- 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.
2
- Discard the radish leaves and then thinly slice the radishes.
- In a bowl, combine the white wine vinegar with the sugar, then add the radishes 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.
3
- 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 radishes 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.
4
- Serve the lettuce on plates and top with the cucumber, potatoes, turkey and radish.
- Drizzle with the mango chutney dressing to finish.
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