AuthorFPGThis is a delicious way to use up leftover turkey and ham after the Christmas festivities. It works really well on Boxing day along with other salads and baked potatoes.
250 g cooked carved leg ham, sliced into pieces
250 g cooked carved turkey, sliced into pieces
½ cucumber
1 large ripe mango
grated rind and juice of 1 lemon or lime
150 ml vegetable oil
handful of coriander sprigs
3 spring onion, finely chopped
A pinch of Salt
Some ground Black peppercorns
1
Halve the cucumber lengthways, then carefully remove the seeds with a teaspoon. Slice the cucumber flesh into thin slices.
2
Cut down either side of the mango stone. Cut away the flesh from the skin and place in a food processor, along with the grated lime or lemon and strained juice. Whizz and whilst the motor is running add the oil until the consistency is smooth.
3
Pour the prepared mango dressing into a large bowl. Add the turkey and ham, cucumber, coriander and finely chopped spring onions and season to taste.
Ingredients
250 g cooked carved leg ham, sliced into pieces
250 g cooked carved turkey, sliced into pieces
½ cucumber
1 large ripe mango
grated rind and juice of 1 lemon or lime
150 ml vegetable oil
handful of coriander sprigs
3 spring onion, finely chopped
A pinch of Salt
Some ground Black peppercorns