Spicy Asian salad with grilled turkey steak

Name: Spicy Asian salad with grilled turkey steak
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 75 g Cashew nuts; 1/2 Galia melon; 1/2 Pot of coriander; 20 g Ginger Tuber; 1-2 TEASPOONS Honey; 1/2 TEASPOON Sambal Oelek; 4 TABLESPOONS Orange juice; 2 TABLESPOONS White wine vinegar; 1-2 TABLESPOONS Soy sauce; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 1 Cucumber; 1/2 Lemon; 1 Avocado; 1 Head iceberg lettuce; 1 TABLESPOON Asian chili sauce for chicken; 8 small turkey steaks (approx. 70 g each); 7-10 Tbsp Salt

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

75 g Cashew nuts
1/2 Galia melon
1/2 Pot of coriander
20 g Ginger Tuber
1-2 TEASPOONS Honey
1/2 TEASPOON Sambal Oelek
4 TABLESPOONS Orange juice
2 TABLESPOONS White wine vinegar
1-2 TABLESPOONS Soy sauce
7-10 Tbsp Pepper
4 TABLESPOONS Oil
1 Cucumber
1/2 Lemon
1 Avocado
1 Head iceberg lettuce
1 TABLESPOON Asian chili sauce for chicken
8 small turkey steaks (approx. 70 g each)
7-10 Tbsp Salt

Directions

1
Roast the cashew nuts in a pan without fat. Take them out, let them cool down a bit and chop them roughly. Remove melon seeds. Halve melon half and cut into slices. Cut the flesh in half from the skin on the split.
2
Wash the coriander, shake dry and chop the leaves coarsely, except for 4 stems. Peel the ginger and grate finely. Mix ginger, honey, sambal oelek, orange juice, vinegar and 1 tablespoon soy sauce and season with a little pepper.
3
Add oil. Add chopped coriander. Wash the cucumber, cut in half lengthwise and cut diagonally into strips. Squeeze lemon. Halve the avocado, remove the stone and remove the flesh from the skin with a spoon.
4
Cut the avocado into slices and sprinkle with lemon juice. Quarter iceberg lettuce, remove stalk and cut lettuce into strips. Mix 1 tablespoon soy sauce and chilli sauce. Season turkey steaks with salt and pepper and grill on the barbecue for about 5 minutes, turning.
5
Take the steaks off the grill and spread with chilli-soy sauce. Mix salad, vinaigrette, avocado and chopped cashews and season with salt, pepper and orange juice. Arrange salad on melon wedges and meat and garnish with remaining coriander.