Turkey with Grapes

Adding curry paste to the mayonnaise that dresses this turkey dish gives it a  slightly exotic air and the acidity of the grapes just cuts the sweetness. Delicious for a summer’s day, this is a quick and easy light lunch for four.

You will need:

500 grms turkey breast, cooked.
2 sticks of celery
250 grms seedless grapes, black, white or red, halved
60 grms unsalted cashews or blanched almonds
Paprika to taste
Continental parsley or coriander (cilantro)

You will also need to make a dressing from 150 ml of soy mayonnaise, 125 grms fromage frais, a little honey and 1 tbsp curry paste. Beat these ingredients together until well mixed.

Toast the almonds or cashew nuts either in a dry frying pan on medium heat, or by placing on a baking sheet in a hot oven for 5-10 minutes. Allow these to cool before using them.

Cut the turkey into bite-sized pieces and finely slice the celery cross-wise. Place these in a bowl with the grapes, add the mayonnaise and mix thoroughly. Do not add the cashews at this stage.

Shred the parsley or coriander. Transfer the salad mix to a serving platter and garnish with the herbs and toasted nuts.

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