Ingredients
1 tbsp each of light soy sauce & lime juice
Pinch of palm or light soft brown sugar
Pinch each of chilli powder & 5 spice
250g/9oz cooked leftover turkey meat
For the peanut sauce, 1 tbsp of veg oil
2 Shallots, finely chopped
3 Garlic cloves crushed or grated
5cm/2in piece of fresh ginger, peeled & grated
2 Red chilies finely chopped
200ml/7fl oz chicken stock
150ml/5fl oz coconut milk
75g/2.5oz crunchy peanut butter
2 tbsp light soy sauce, 1 tbsp rice wine vinegar
Pinch of palm or light soft brown sugar
1 tsp lime juice
For the salad- 1 large Chinese leaves, shredded
1 large carrot & courgette, julienned
Small bunch of radishes, cut into matchsticks
1 Red pepper cut into thin strips
4 spring onions halved lengthways cut into strips
To serve, 2 red chillies sliced
Small bunch of coriander & a few mint leaves
1 Tbsp on roasted unsalted peanuts, crushed
Method
Whisk the soy, lime juice, sugar, chilli & 5 spice together. Place the turkey in a dish, pour over the marinade, cover cover and leave to stand.
Heat oil in a frying pan, add the shallots. Cook on a medium heat until they take on some colour, then add the ginger, garlic & chillies.
Continue to cook, stirring regularly for 2-3 mins, simmer until the sauce has reduced down then leave to cool.
To assemble the salad, arrange all the veg over a large serving platter, spoon the sauce over the turkey then place on top of the veg, drizzle a little more sauce on top.
Sprinkle with chillies, peanuts and herbs.