Tandoori-Style Turkey Salad

Name: Tandoori-Style Turkey Salad with mango chutney dressing, potatoes & pickled radish
Total time: 20 min
Yield: 2
Cuisine: Indian
Ingredients: 200 g Potatoes; 200 g Turkey breast pieces with tandoori-style spices; 1 piece Red onion; 1 piece Persian cucumber; 1 bunch Radish; 2 piece Little gem; 40 g Mango chutney; ½ piece Low sodium vegetable stock cube; 2 tablespoon White wine vinegar; 2 teaspoon Sugar; 1 tablespoon Sunflower oil; 60 milliliters Water; 2 tablespoon [Plant-based] mayonnaise; 2 teaspoon Honey [or plant-based alternative]; to taste Salt and pepper

with mango chutney dressing, potatoes & pickled radish

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Did you know that cucumbers can lower blood and body temperature? That's where the saying 'cool as a cucumber' comes from!

Tags:

Calorie Smart

•Extra Veggies

•Family

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

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

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.

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.

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.

Serve the lettuce on plates and top with the cucumber, potatoes, turkey and radish.
Drizzle with the mango chutney dressing to finish.

Did you know... cucumbers are low in calories and mostly made up of water, but they still contain vitamins and minerals. They're a great way to stay hydrated and get your essential nutrients at the same time.