Turkey with rice noodle salad

If you are looking at the last of the turkey and wondering what to do, this is a really great way to use up the last little bits. You can make it a few hours ahead; the dressing is really tasty and of course gluten free. Actually, I will often make this with poached chicken it’s so nice but these days it’s the turkey treatment.

Serves 4

200g cooked turkey, chopped into little finger pieces

3 carrots, peeled and grated,

100g mange tout, blanched and chopped

1 red chilli, finely chopped, no need to remove the seeds

handful coriander or scallions, chopped

150g rice noodles, soaked in boiling water for 4/6 minutes, follow packet instructions, drain well

small packet of salted peanuts

Sweet and sour dressing  

2/3 cloves garlic, chopped

thumb size piece ginger, chopped

juice of a lime

1 tablespoon sugar

1 tablespoon soy sauce

1 tablespoon sesame oil

1 tablespoon sunflower oil

Start with the dressing, mix all the ingredients together, taste for seasoning, you want a nice balance of sweet, sour and salty. Then in a large bowl mix all the salad ingredients together, add the dressing mix well and taste again. Adjust with more lime juice, sugar or soy as necessary. leave aside for at least an hour before serving with lots of good bread to mop up the delicious juices.