Tandoori-Style Turkey Salad
with mango chutney dressing, potatoes & pickled radish0.0(0)
Calories
:
556 kcalProtein
:
26.7g proteinTotal
:
20 minutesDifficulty
:
EasyCalorie Smart
Extra Veggies
Family
-30% carbs
Allergens:
- Mosterd
Recipe Developer Babette: "I think the tandoori-style spices which season the meat complement the sweetness of the mango chutney and the tanginess of the pickled onion very nicely. The fresh vegetables and little gem add a nice crunch to the salad, and the potatoes make sure you leave the table feeling satisfied."
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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)2324 kJ
Calories556 kcal
Fat28.1 g
Saturated Fat2.7 g
Carbohydrate45.4 g
Sugar16.1 g
Dietary Fiber7.3 g
Protein26.7 g
Salt1.8 g
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. Fry the turkey and onion for 5 - 6 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 arrange everything on top.
- Drizzle with the mango chutney dressing to finish.
