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Warm Curried Turkey Salad
Warm Curried Turkey Salad

Before you jump to Warm Curried Turkey Salad recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Dollars.

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A lot of electricity is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can certainly save up to 60% on energy whenever you get a new one, in comparison to those from longer than ten years ago. The correct temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use less electricity. You can certainly reduce how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

The kitchen on its own offers you many small ways by which energy and money can be saved. Green living is definitely something we can all accomplish, without difficulty. Largely, all it takes is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to warm curried turkey salad recipe. You can have warm curried turkey salad using 17 ingredients and 3 steps. Here is how you achieve that.

The ingredients needed to prepare Warm Curried Turkey Salad:
  1. Take 260 g lean turkey thigh mince,
  2. Take 1 large organic beetroot, skin removed, chopped,
  3. Take 1 red onion, chopped,
  4. Get 2 handfuls corriander leaves, chopped,
  5. Take 10 baby plum tomatoes, sliced into halves,
  6. You need 2 tsp curry powder of your choice,
  7. Prepare 2 fresh chillies, chopped finely,
  8. Take 4 handfuls rocket leaves,
  9. You need Spray cooking oil such as Frylight,
  10. Provide Salt to season
  11. Provide For the riata:
  12. Get 2 heaped tbsp quark,
  13. Use 2 tsp mint sauce
  14. You need To finish:
  15. Get Mango chutney,
  16. Use Lime & chilli pickle (optional),
  17. Get Chopped corriander
Steps to make Warm Curried Turkey Salad:
  1. Mix up the quark and mint sauce in a bowl and set aside for later. Heat up a large saucepan over a medium high heat. Add enough spray oil to cover the base then add in the turkey mince and onions. Fry until the mince is almost cooked then season with salt and add the curry powder. Stir through and continue to fry.
  2. Add in the chopped beetroot and the sliced chillies and fry for another 2-3 minutes, stirring occasionally. Add 2/3rds of the corriander and incorporate.
  3. Place the rocket leaves into two bowls then spoon over the turkey mince mixture. Add the tomatoes then dress with the remaining corriander, the riata, and chutneys by dolloping little bits across the bowl. Serve whilst still nice and warm. Enjoy! :)

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