Mango and Turkey Salad
Ingredients
- 3 boneless turkey steaks each weighing 7 oz
- 4 1/2 oz brown long grain rice
- 1 tsp cardamon seeds
- 1/2 tsp each salt and curry powder
- 12 floz water
- Juice of 1/2 lemon
- Generous pinch freshly ground black pepper
- 1 ripe mango weighing 11 oz
- 2 tbsp soured cream
- 2 tbsp sesame oil
- 2 tbsp lemon juice
- 2 floz chicken stock
- 2 tbsp dill
- 4 tbsp sesame seeds
Instructions
- Put rice in saucepan with cardamon, 1/4 tsp salt, 1/4 tsp curry powder and water, put lid on and cook very gently over low heat for 35 minutes.
- Wash and dry turkey steaks, then sprinkle with lemon juice and pepper. Lay steaks on top of rice during last 10 minutes of cooking time, turning over after 5 minutes.
- Drain rice in a sieve. Cut steaks into strips.
- Wash mango, then cut into slices lengthwise around stone. Peel the pieces, before cutting some into long thin slices and chopping the rest.
- Combine rice with turkey strips, chopped mango, soured cream, sesame oil, lemon juice, chicken stock, remaining salt and curry powder and dill. Taste and adjust seasoning.
- Toast sesame seeds in pan without fat, stirring well until browned.
- Sprinkle over rice salad arranged on serving plate and garnished with dill and sliced mango.
Calories: 372 kcal
Carbohydrates: 37 g
Protein: 26 g
Fat: 14g
Saturated Fat: 3 g
Cholesterol: 56 mg
Sodium: 73 mg
Potassium: 257 mg
Fiber: 4 g
Sugar: 8 g
Vitamin A: 620 IU
Vitamin C: 29 mg
Calcium: 108 mg
Iron: 2 mg