Warm turkey and brown rice salad
Skinless turkey breast
360 g, (buy 400g), cut into strips
¾ cup(s), (150g)
1 medium, thickly sliced
Roasted cashew nuts
50 g, coarsely chopped
Baby spinach leaves
3 cup(s), (90g)
1 clove(s), crushed
1 x 3 second spray(s)
- Cook rice in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook turkey strips, turning, in batches, for 3–4 minutes or until cooked through. Transfer to a large bowl.
- Add warm rice, capsicum, nuts, chives and spinach to turkey. Whisk oil, juice, sumac and garlic in a small bowl. Season with salt and pepper. Add dressing to salad and toss to combine. Serve.