Neven Maguire's Bang Bang Turkey Salad

INGREDIENTS

• 1 Chinese Lettuce, shredded
• 1 Carrot, pared into ribbons
• 1 Courgette, pared into ribbons
• 1 Packet Radishes, trimmed & thinly sliced
• 2 Tbsp Simply Better Italian Extra Virgin Olive Oil
• Juice of 1 Lime for the sauce and another to serve
• 400-600g Cooked Roast Turkey, cut into slices For the Satay Sauce
• 1 Can of Simply Better Thai Coconut Milk
• 120ml Simply Better Irish Made Soy & Ginger Sauce
• 200g Crunchy Peanut Butter
• 2 Tbsp Simply Better Irish Made Sweet Chilli Sauce
• 3 Cubes Simply Better Thai Palm Sugar
• 4 Tbsp Chopped Fresh Coriander

METHOD

1. To make the satay sauce, heat the coconut milk in a small pan with the soy & ginger sauce, peanut butter, sweet chilli sauce, lime and palm sugar over a low heat until smooth. Stir in the coriander, then pour into a jug and leave to cool. This can be covered with cling film and kept in the fridge for up to 3 days.
2. To assemble the salad, arrange all the vegetables on a large serving platter and toss in the oil and lime juice. Put the slices of turkey on top and drizzle over some of the satay sauce. The remainder of the sauce can be served at the table so everyone can help themselves.

Neven's Top Tip: The ultimate leftover Christmas turkey recipe. Fresh, light and packed full of flavour. The sauce can be made in advance and the rest is just a quick assembly job.