Nigella Lawson’s idea of using the leftover turkey, shredded, in an Asian salad is a good one for waking up jaded post-feasting appetites. Also, if you have the sauce – a deliciously nutty, slightly fiery, slightly sweet number – and the turkey on hand, the salad vegetables themselves – lettuce, spring onions, cucumber and mint and/or coriander should be easy to find, even on Boxing Day and even at my useless corner shop. To make the salad, shred an iceberg lettuce, peel and slice a cucumber, de-seeding if you wish, slice spring onions on the diagonal and pluck the herbs. Shred your turkey and toss through with some bang bang sauce (take it out of the fridge to come to room temperature to soften). Toss the salad with a bit more of the sauce, strew it with artful abandon on a platter and arrange the dressed turkey on top. Some noodles or rice as a base will make the dish go further or dish it up, as is, as a light, satisfying lunch or supper on its own. 500ml.
Peanut butter, chilli bean sauce, sugar, soy sauce, Chinese black vinegar, water (PEANUTS, SOY, GLUTEN).
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.