Steven Smith dishes up a tasty turkey salad, drawing on the fresh flavours of seasonal summer vegetables to add extra oomph. The vegetables are dressed in a fragrant lavender, honey and mustard dressing, finishing off this crumbed turkey recipe nicely.
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Season the turkey, then dip into the flour and dust off any excess. Coat in the egg, and finally the breadcrumbs. Place on a tray and store in the fridge until ready to cook
2 turkey escalopes
75g of flour
75g of Panko breadcrumbs
To make the dressing, whisk together all of the ingredients in a bowl and set aside. The flavour and intensity of the lavender will develop over time, so leave to infuse for a stronger flavour
50g of honey
50g of white wine vinegar
1 pinch of dried lavender buds
50g of Dijon mustard
150g of rapeseed oil
Cut the runner beans, fine beans and asparagus into bite-sized pieces and combine with the peas to be cooked together. Keep the broad beans separate
2 2/3 handfuls of runner beans
2 2/3 handfuls of fine beans
4 asparagus spears, trimmed
2 2/3 handfuls of shelled peas
Blanch the beans, peas and asparagus in salted boiling water for 2-3 minutes, then refresh in ice water. Blanch the broad beans separately, then peel off the outer shells and add to the other greens. Strain and dry the vegetables on kitchen towel and set aside
2 2/3 handfuls of broad beans, removed from pod
To cook the turkey, add enough oil to come 1cm up the side of a large frying pan and place over a medium heat. Once hot, gently lower in the turkey escalopes and adjust the heat so it is browning evenly. After 2-3 minutes, turn over and cook to achieve an even golden colour all over
vegetable oil, for shallow frying
Remove from the pan, season and place on kitchen towel. Just before serving, dress the greens, pea shoots and chives in the lavender-mustard dressing. Slice the turkey into thick strips and serve topped with the dressed greens
2 2/3 handfuls of pea shoots
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