Turkey, grape and pecan salad

Instructions

1. Preheat oven to 220°C. Place the bread on a large baking tray and lightly spray with oil. Bake, turning once halfway through cooking, for 6-8 minutes or until golden and crisp.
2. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook the turkey for 2-3 minutes each side or until cooked through. Slice thickly.
3. Place the lemon juice, oil and mustard in a small bowl and whisk until combined. Season with salt and pepper.
4. Combine the spinach, cucumber, grape and pecans in a large bowl. Add the dressing and sourdough croutons to the salad and gently toss to combine. Serve with the turkey.