Zingy clementine, turkey & peanut salad

• edamame beans↗200g frozen 200g

  frozen

• limes↗2 2

  zested and juiced

• peanut butter↗2 tbsp 2 tbsp
• light soy sauce↗2 tsp 2 tsp
• honey↗2 tsp 2 tsp
• red cabbage↗¼ ¼

  (about 220g), finely shredded

• red pepper↗1 1

  thinly sliced

• turkey↗200g leftover cooked 200g

  leftover cooked or chicken, shredded

• coriandersmall bunch of small bunch of

  (or use mint or a mixture), leaves picked

• clementines↗4 4

  peeled and sliced into rounds

• peanuts↗50g 50g

  toasted and roughly chopped

Step-by-step instructions

1. 1

   Cook the edamame in a small pan of boiling water for 2-3 mins. Drain, then rinse under cold running water and drain again.

2. 2

   Combine the lime zest and juice, the peanut butter, soy sauce, honey and some seasoning in a large bowl to make a dressing, adding a splash of water if needed to loosen. Add the edamame, shredded cabbage, sliced pepper and shredded turkey to the bowl and toss everything together until well-coated.

3. 3

   Tip the salad onto a platter, then scatter with the coriander and clementine slices. Gently mix these into the salad with salad servers, being careful not to break the fruit up too much. Scatter over the peanuts just before serving.