Serves 6 to 8
2 shallots, finely sliced
1 tablespoon curry powder
½ tablespoon tomato paste
3 tablespoons red wine
400g can mango slices, drained, pureed
2 teaspoons wholegrain mustard
250mls mayonnaise
6 tablespoons whipping cream
600g turkey, cut into chunks
4 baby cucumbers, cut into chunks
4 stalks celery, cut into chunks
2 cups fresh rocket leaves
500-750g cooked turkey meat
1 cup seedless green grapes, sliced
2 spring onions, finely sliced
To garnish, fresh summer herbs, lime wedges
Heat a frying pan with a little oil. Fry the shallots until tender. Add the curry powder, tomato puree and wine to the shallot and cook for two minutes. Remove from the heat.
Stir in the mango puree, mustard, mayonnaise and cream. Allow to cool.
Arrange the cucumber slices, celery, rocket on a large serving platter. Top with pieces of cooked turkey. Drizzle over the curry and mango sauce. Garnish with sliced grapes, spring onions and fresh herbs and accompany with lime wedges. Chill until ready to serve.