RECIPE OVERVIEW
If you’re preparing this the night before for lunch the next day, pack the dressing for the salad separately and drizzle it over when you’re ready to eat.
Ingredients
Serves: 2 people
-
1 large Carrots
sliced into thin matchsticks -
4 tbsp Fish Sauce
-
3 cloves Garlic
finely chopped -
2 tbsp Honey
-
2 - Lemongrass Stalk
bashed and finely chopped -
2 - Lime
zest and juice -
25 g Peanuts
roughly chopped -
2 tbsp Sesame Oil
-
2 tbsp Sesame Seeds
-
1 - SuperValu Chillies
red, deseeded and finely chopped -
2 - SuperValu Courgette
spiralised -
1 handfull SuperValu Fresh Coriander
to garnish -
2 - SuperValu Quality Irish Turkey Steaks
125g each
Method
- Place the turkey steaks in a large ziplock bag. Add half the lime zest and juice along with the garlic, lemongrass, chilli, fish sauce, 1 tablespoon of the sesame oil and 1 tablespoon of the honey, then toss to coat. Place in the fridge to marinate for at least 2 hours or overnight.
- Heat a griddle pan over a high heat. Shake off any excess marinade and place the steaks on the pan. Cook for 4 to 5 minutes on each side, until nicely browned. Remove from the pan and allow to rest for a few minutes before slicing into strips.
- While the steaks are cooking, whisk together the remaining lime zest and juice with the remaining tablespoon of the sesame oil and honey in a large bowl. Add the courgettes, carrot and sesame seeds and stir to coat in the dressing.
- Place the courgette salad in an airtight container and top with the grilled turkey, peanuts and coriander leaves.
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