Prep time:

Cooking time:

Total time:

Serves: 4

Strips of Cold Roast Turkey

Half a Cucumber, deseeded, sliced into thin strips

A handful or so of Radishes

Spring Onions, finely sliced into thin diagonal strips on a bias

2 Handfuls of Coriander, roughly chopped

1 Small Handful Mint

2 Handfuls of Pomegranate Seeds

2 Handfuls of Noodles

60g Peanuts

1-2 Red Chillies, depending on taste

2 Garlic Cloves, peeled and crushed

Juice of 2 Limes

2tbsp Fish Sauce

1tbsp Sugar

This is a Thai inspired salad, in reaction to the usual tired Turkey salad that gets doled out on the inbetweeny days. It is fresh, crisp and zesty and the dressing is completely oil free, so you can heap it onto your plate knowing that it’s doing you good. If my family didn’t look forward to Christmas lunch so much, I’d happily eat this instead.

The above ingredients are fluid and flexible – use finely sliced carrots, lettuce, tomatoes etc as substitutes, if needed (but no sprouts and parsnips please)

For the dressing:

  1. Make the dressing by adding the ingredients to a jar and shaking until mixed together.
  2. Place all the salad ingredients in a large bowl, pour the dressing over the salad and serve, saving a few pomegranate seeds/peanuts/coriander to garnish.

  • words:
  • pictures: David Merewether

You may also like

Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Pan fried king scallops with minted pea purée & crispy Parma ham

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Lemon meringue gâteau

Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...