AuthorFPG
DifficultyBeginner

This 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.

Yields8 Servings
Prep Time20 mins
 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

Directions

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.

Turkey Mango and Lime salad
IngredientsDirections
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