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.
Serves: 2 people
1 large Carrots
sliced into thin matchsticks
4 tbsp Fish Sauce
3 cloves Garlic
2 tbsp Honey
2 - Lemongrass Stalk
bashed and finely chopped
2 - Lime
zest and juice
25 g Peanuts
2 tbsp Sesame Oil
2 tbsp Sesame Seeds
1 - SuperValu Chillies
red, deseeded and finely chopped
2 - SuperValu Courgette
1 handfull SuperValu Fresh Coriander
2 - SuperValu Quality Irish Turkey Steaks
- 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.