Ingredients For the turkey Lettuce leaves
½ red capsicum
50 g rice, cooked
1 tbsp spring onions, chopped
Peppercorns, to taste
100 g turkey, diced
For the dressing About 30 to 50 g tinned pineapple, diced, drained
1½ tbsp oil
½ tbsp vinegar
¼ tsp Worcestershire sauce
Pinch curry powder
For the potatoes 2 baking potatoes
150 g broccoli, cut into small florets
½ tbsp wholegrain mustard
1 small egg, beaten
85 g cheese, grated
Method For the Potatoes
Pre heat the oven to 200°/180° fan forced.
Microwave the potatoes until tender.
Meanwhile steam or boil the broccoli for about 3 minutes, and drain well.
When the potatoes have cooled down a bit, cut them in half lengthways, and scoop out the insides.
Put the potato shells on a baking sheet.
Mash the potato flesh and stir in the mustard, egg, most of the cheese and the broccoli.
Season with salt and pepper, to taste, then put the mixture back into the shells.
I had quite a bit left over which I used to another recipe
Sprinkle the balance of the cheese on top, and bake for about 15 minutes or until the tops are crisp and golden.
Serve with the turkey salad.
For the turkey
Stir fry the turkey, after cutting it into small pieces.
Break the lettuce up into small pieces. Cut the capsicum finely, and chop the radishes into small pieces.
For the dressing - Chop the pineapple pieces, and mix them with the vinegar, oil, Worcestershire sauce, curry powder, salt and pepper.
Blend well, or shake in a watertight container. Chill.
Place the cooked rice in a bowl. Add the lettuce pieces, capsicum, radishes, spring onions, peppercorns and mix.
Add the cooked turkey and pour over the chilled dressing.
Toss thoroughly and serve with the potatoes.
Note You could substitute chicken or even pork in this recipe.