Easy recipe Turkey Salad With Thai Flavours Recipe

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two teaspoons black peppercorns two cloves, garlic (Recipes by ingridients garlic) halved one bunch, coriander (Recipes by ingridients coriander) leaves picked, stems and roots roughly chopped two limes, juiced two tablespoons fish sauce six hundredg skinless roast turkey (Recipes by ingridients turkey) or barbecued chicken, finely shredded two eschalots or one/two small red onion, thinly sliced about thirty-fiveg (one/two cup) shredded coconut one one/two tablespoons caster sugar two hundred and fiftyg green beans, trimmed, halved two Lebanese cucumbers, halved lengthwise, seeded, thinly sliced one/two cup mint leaves one pink grapefruit, segmented, cut into onecm piecesStep one To make dressing, stir peppercorns in a small frying pan over medium heat for two minutes or until fragrant. Turkey Salad With Thai Flavours Recipe. Cool, then finely grind using a mortar and pestle. Turkey Salad With Thai Flavours Recipe. Add garlic (Recipes by ingridients garlic) and one teaspoon salt, and grind to a paste. Turkey Salad With Thai Flavours Recipe. Transfer to a food processor with coriander (Recipes by ingridients coriander) stems and roots, lime juice (Recipes by ingridients juice) and fish sauce, and process until well combined. Step two Toss, turkey (Recipes by ingridients turkey) eschalots and dressing in a large bowl and set aside. Turkey Salad With Thai Flavours Recipe. Step about three To make sweet toasted coconut, place coconut, sugar and one tablespoon water (Recipes by ingridients water) in a small, non-stick frying pan. Turkey Salad With Thai Flavours Recipe. Cook, stirring, over medium heat for about three minutes or until coconut is toasted. Cool. Step about four Cook green beans in a saucepan of boiling salted water (Recipes by ingridients water) for five minutes or until just tender. Drain, refresh under cold, water (Recipes by ingridients water) then drain again. Turkey Salad With Thai Flavours Recipe. Step five Add green beans, cucumbers, mint, coriander (Recipes by ingridients coriander) leaves and three-quarters of the toasted coconut to the turkey (Recipes by ingridients turkey) mixture and toss gently to combine. Step six Divide turkey (Recipes by ingridients turkey) salad (Recipes by ingridients salad) among bowls and scatter with remaining toasted coconut and grapefruit to serve.