Ingredients

• 1 tbsp soy sauce
• 1 tbsp lime juice
• pinch palm or light soft brown sugar
• pinch hot chilli powder
• pinch Chinese five-spice powder
• 250g/9oz cooked turkey meat
• preferably breast
• in long strips
• 1 tbsp vegetable or groundnut oil
• 2 shallots
• finely chopped
• 3 garlic cloves
• crushed or grated
• 5cm/2in piece fresh ginger
• peeled and grated
• 2 red chillies
• seeds removed (according to taste)
• finely chopped
• 200ml/7fl oz turkey (or chicken) stock
• 150ml/5fl oz coconut milk
• 75g/2½oz crunchy peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 1 tsp palm sugar or soft light brown sugar
• 1 tbsp kecap manis (optional)
• 1 tbsp lime juice
• 1 large Chinese lettuce or cabbage
• shredded
• 1 large carrot
• julienned
• 1 large courgette
• julienned
• small bunch radishes
• cut into matchsticks
• 1 red pepper
• cut into thin strips
• 4 spring onions
• halved lengthways and cut into thin strips
• 2–3 red chillies
• sliced
• small bunch fresh coriander
• few fresh mint leaves
• 1 tbsp roasted
• unsalted peanuts
• lightly crushed

Directions

• First marinade the turkey. Whisk the soy sauce
• lime juice
• sugar
• chilli powder and five-spice together. Put the turkey in a dish
• pour over the marinade and toss. Cover with cling film and leave to stand.
• For the peanut sauce
• heat the oil in a frying pan and add the shallots. Cook on a medium heat until they are translucent and have taken on some colour
• then add the garlic
• ginger and chillies.
• Continue to cook
• stirring regularly
• for another 2–3 minutes
• then add the remaining sauce ingredients. Stir
• then simmer until the sauce has reduced down. Leave to cool.
• To assemble the salad
• arrange all the vegetables over a large serving platter. Use a tablespoon or so of the sauce to coat the turkey
• then place this on top. Drizzle over a little more of the sauce
• then garnish with the chillies
• herbs and peanuts.