Weekend Recipe: Thai Turkey Salad with Passionfruit and Kaffir Lime Dressing:

More proof that salads are not just for summer! Our Weekend Recipe is from Sammy and Bella Jakubiak from My Kitchen Rules. Their participation in the TV show led them to quit their jobs in the fashion industry and indulge their love of cooking - a love which, they say, they inherited from their great grandmother, their grandmother chef and their mum. 

Sammy and Bella now have their own catering business, make their own 'saucy sisters' sauces, conduct cooking classes and have an occasional and popular burger bar at Sydney's Bondi Beach.

Serves 4

Ingredients

600g skinless turkey breast

½ bunch coriander

3 cloves garlic

½ teaspoons salt

2 tablespoons extra light olive oil

1 bunch snake beans

1 avocado, ripe

1 Lebanese cucumber

1 long red chilli

¼ cup cashew nuts, roasted

1 cup bean sprouts

½ bunch Thai basil, leaves picked

2 tablespoons crispy shallots

Dressing

1/3 cup passionfruit pulp (about 3 passionfruit)

2 kaffir lime leaves

½ lime, juiced

2 teaspoons fish sauce

1 teaspoon sugar

½ teaspoon ginger, freshly grated

Method

1.  Slice turkey breast into 1cm thick pieces.

2.  Thoroughly wash coriander, pick and reserve leaves. Roughly chop remaining roots and stems and place in a mortar and pestle along with garlic and salt. Pound into a smooth paste, then mix with olive oil and coat turkey generously. Allow to marinate for at least 1 hour, preferably overnight.

3.  Bring a pot of salted water to the boil. Cut snake beans into 3cm batons and blanch for 30 seconds, then drain and allow to cool.

4.  Slice avocado and cucumber, chop chilli. Roast cashews until golden and fragrant. Allow to cool.

5.  Place turkey under a hot grill and cook for about 3 minutes on either side, or until cooked through.

6.  For the dressing, remove pulp from passionfruit. Remove stems from kaffir lime leaves and chop very finely. Whisk passionfruit pulp, kaffir lime, lime juice, fish sauce, sugar and grated ginger until the sugar has dissolved. Check for seasoning to make sure there is enough saltiness, sweetness and acidity.

7.  For the salad, mix snake beans, avocado, cucumber, chilli, cashew nuts, bean sprouts with half the dressing.

8.  Spread on a wide flat serving plate and top with turkey, basil and coriander leaves and a sprinkling of crispy shallots. Drizzle over remaining dressing and serve immediately.