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Coronation turkey salad with rainbow rice

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Ingredients

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FOR THE CORONATION SAUCE
100ml Greek yoghurt (0% fat)
2 tsp mild curry powder
2 tsp mango chutney
Lemon juice, to taste
300g cooked turkey, shredded
20g sultanas
20g dried mango, finely chopped
FOR THE RAINBOW RICE
1 tbsp flaked almonds
1 x 250g pouch basmati rice
50g frozen edamame beans
2 spring onions, trimmed and finely sliced
1 small red pepper, deseeded and finely diced
1 tbsp fresh coriander leaves, finely chopped
1/4 large cucumber, peeled into ribbons

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Coronation turkey salad with rainbow rice

A healthier twist on coronation chicken. Instead of using mayonnaise, the sauce is made up of Greek yoghurt, curry powder and mango chutney. I used turkey as my protein of choice which is rich in mood-enhancing tryptophan, but you can substitute any leftovers from your roast the night before.

Features:
    Cuisine:
    • 10 Mins
    • Serves 2
    • Easy

    Ingredients

    • FOR THE CORONATION SAUCE

    • FOR THE RAINBOW RICE

    Directions

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    1. In a bowl, pour in the Greek yoghurt and stir through the mango chutney, curry powder and lemon juice to taste. Season with salt and pepper and fold through the shredded turkey, sultanas and dried mango

    2. Add the flaked almonds to a dry frying pan and toast until golden brown. Remove and set aside.

    3. Reheat the basmati rice according to pack instructions, then leave to cool while you blanch the edamame beans in a pan of salted boiling water for 4 minutes.

    4. Drain the beans and pour into a bowl with the rice. Stir through the chopped spring onions, red peppers and coriander and season to taste.

    5. Tip the rice onto a serving platter and top with the coronation turkey. Garnish with cucumber ribbons and the toasted flaked almonds, and serve with a side salad.

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