ingredients

 

2 4 6 8 Servings

• 150 grams turkey thigh meat, diced

• 50 grams crème fraîche

• 1 red pepper

• 4 spring onions

• 1 lime

• 1 small pack tortilla chips

• 50 grams white basmati rice

• 0.5 tin kidney beans, in water

• 50 grams frozen sweetcorn

• 50 grams frozen peas

• 1 tablespoon groundnut oil

• 2 teaspoons sweet chilli sauce

implements

 

for cooking 2 servings

• small saucepan

• deep pan / wok

• colander

instructions

 

1. In the small saucepan boil water, add salt and cook the rice for 5 minutes. Add 50g of sweet corn and 50g of green peas. Cook for another 3 minutes. Ensure the rice is soft and drain.

2. While you are waiting finely chop 4 spring onions and dice the red pepper. Set a side.

3. Drain a  ½ tin of red kidney beans and run them under cold water.

4. In the work heat 1 tablespoon of ground nut oil and fry the turkey meat for 5-6 minutes, until golden brown.

5. Meanwhile, cut the lime in half and one of the halves into the wedges. Leave the other half for now.

6. When the turkey pieces have been cooking for 5-6minutes, add the spring onions, red pepper and kidney beans. Pour in 2 teaspoons of chilli sauce (or more if you like it hot) and squeeze of ½ lime into the pan.

7. Mix well and continue to cook for a couple of minutes. Then add the drained rice, green peas and sweet corn.

To serve: scoop the salad into the serving bowls and arrange to tortilla chips (Doritos) on the edges. Place a large dollop of creme fraiche on top and decorate with a lime wedge.