Name: Poached turkey and prawn salad with avocado dressing
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 1 turkey breast (about 550gm); 1 lemon, quartered; 3 cobs sweetcorn; For grilling: olive oil; 350 gm asparagus; 400 gm cherry tomatoes; 350 gm cooked prawns, peeled, tails left intact; 1 cup (loosely packed) basil leaves; Avocado dressing; 1 medium avocado; ¼ cup finely chopped chives; ¼ cup finely chopped tarragon; 1 garlic clove, finely chopped; 100 ml double cream; 1 egg yolk; 1 tbsp lemon juice; 100 ml extra-virgin olive oil

Poached turkey and prawn salad with avocado dressing

Rodney Dunn recipe for poached turkey and prawn salad with avocado dressing.

Serves 6

Prep

20M

Cook

40M

Total

Here the traditional turkey is paired with prawns, the Australian Christmas classic, giving it a fresh summer twist. Poaching turkey breast is a great way to keep the meat juicy. Try the avocado dressing dolloped over a simple crisp iceberg salad, too.

Ingredients

1 turkey breast (about 550gm)

1 lemon, quartered

3 cobs sweetcorn

For grilling: olive oil

350 gm asparagus

400 gm cherry tomatoes

350 gm cooked prawns, peeled, tails left intact

1 cup (loosely packed) basil leaves

Avocado dressing

1 medium avocado

¼ cup finely chopped chives

¼ cup finely chopped tarragon

1 garlic clove, finely chopped

100 ml double cream

1 egg yolk

1 tbsp lemon juice

100 ml extra-virgin olive oil

Method

Main

1.Place turkey breast in a large saucepan, cover with cold water, and add lemon and 1 tsp salt. Bring to the boil, then reduce to a simmer and poach for 10 minutes. Remove from heat and leave turkey in the warm liquid for 30 minutes.

2.Meanwhile, heat a barbecue or char-grill pan to high heat, brush corn with oil and grill, turning occasionally, until char lines appear (5-6 minutes). Remove from heat and, using a sharp knife, cut kernels from cobs. Drizzle asparagus with oil and toss to coat, then grill, turning occasionally, until bright green and charred (2-3 minutes). Grill cherry tomatoes, turning occasionally, until tender (2-3 minutes).

3.For avocado dressing, halve and pit avocado and scoop flesh into a blender. Add the remaining ingredients except oil and 1 tsp flaky sea salt and blend, scraping down the sides, until mixture is smooth. With motor running, add oil in a thin steady stream until combined.

4.Remove turkey from poaching liquid and coarsely shred. Combine with prawns, basil leaves and grilled vegetables, season and serve dolloped with spoonfuls of avocado dressing.