Turkey salad with grapes & walnuts

• baby potatoes↗450g 450g
• bio yogurt↗150g pot 150g pot
• English mustard powder↗1 tsp 1 tsp
• lime↗1 1

  zested and juiced

• red onion↗1 1

  finely chopped

• turkey mini breast fillets↗400g pack 400g pack
• olive oil↗1 tsp rapeseed or 1 tsp rapeseed or
• Romaine lettuce heart↗1 1

  (200g), thickly sliced

• watercress↗1⁄2 x 85g pack 1⁄2 x 85g pack
• green peppers↗2 2

  deseeded and diced

• avocados↗2 2

  halved and sliced

• grapes↗150g black or red seedless 150g black or red seedless

  halved

• walnuts↗40g 40g

  broken into pieces

Step-by-step instructions

1. 1

   Boil the potatoes for 12-15 mins until tender, then drain and leave to cool a little. Cut the potatoes into thick slices. Mix together the yogurt, mustard and lime zest. Toss the potatoes with 4 tbsp of the dressing and 3 tbsp of the onion.

2. 2

   Put the turkey in a medium bowl and toss with the oil, then cook in a non-stick frying pan over a medium heat for 10 mins, turning at least once until the turkey is cooked through.

3. 3

   When you’re ready to serve, mix half the lettuce, watercress, half of the remaining onion and 1 of the peppers in a bowl. Top with half the potatoes, and slice and pile on half the turkey. Toss the avocado with a good squeeze of lime, then scatter half on top with half the grapes and half the walnuts. Spoon over half of the remaining dressing.

4. 4

   If packing this into lunchboxes, do the same with the remaining ingredients in the lunchboxes, but in reverse, so the green salad is at the top. Keep the dressing in a pot separately, to drizzle over just before eating. Will keep chilled for two days.