TURKEY & POTATO SALAD

Summer has almost come to Brisbane! Time to crowd the beaches, work on our tans and host Sunday afternoon bbq’s.  Time, as well, for many of us to change our palates. I don’t know about you, but if the temperature outside is above 30 degrees, I cannot stomach hot food very well. All my meals have to be refrigerated and take on the form of ‘salads’. Simple to prepare, this turkey & potato salad would make an excellent dish for a lazy bbq on a Sunday afternoon.

INGREDIENTS 

• 550g (1 large) sweet potato, peeled and cut into 3cm pieces
• 2 teaspoons extra virgin olive oil
• 1 large garlic clove, finely chopped
• 400g turkey breast/fillet, cut into even 3-4cm pieces
• 1/2 teaspoon ground paprika
• the juice of 1 lemon 
• 150g pickles, roughly chopped 
• 1-2 handful/s of fresh spring onions, chives, parsley and/or coriander, finely chopped 
• 40g reduced-fat feta, crumbled

COOKING 

1. Place the potatoes in a medium saucepan half filled with water and bring to the boil. Boil for around 10 minutes or until potatoes are tender but not mushy. Drain well in a colander over cold running water. 

2. Whilst the potatoes are cooling, heat 1 teaspoon oil in a medium to large frying pan over medium heat and add the garlic. Stir for 1-2 minutes or until garlic is fragrant, then add the turkey. Cook, stirring often for around 6 minutes or until all pieces are coloured and no pink flesh remains. Turn off the heat and leave the turkey in the pan, covered, to rest for 5 minutes. 

3. Stir the remaining teaspoon of oil, lemon juice, ground paprika and a splash of water in a small bowl or cup. 

4. Place the potato in a large serving bowl and add the turkey, pickles, fresh herb/s, feta and a generous pinch of ground black pepper. Drizzle the dressing from step 3 over the top and divide into four bowls. 

Serves / 4 
Total Preparation time / 15 minutes 
Total Cooking time / 25 minutes 

x Emily