Poached turkey and prawn salad with avocado dressing


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.

You'll need

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

  • 01
  • 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.
  • 02
  • 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).
  • 03
  • 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.
  • 04
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Off-dry riesling.

Featured in

Dec 2015

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