Turkey banh mi
Turkey Breast, Skinless, raw
2 medium, peeled & halved
4 inch slice(s), sliced, plus 5cm piece finely grated
1 teaspoons, whole peppercorns
2 tablespoons, reduced salt
Calorie controlled cooking spray
Lime Juice, Fresh
1 medium, zest of lime
Chilli, Green or Red
2 individual, deseeded, 1 finely chopped and 1 finely sliced
1 clove(s), crushed
Rice Wine Vinegar
3 tablespoons, chopped
2 tablespoons, roughly chopped
¼ individual, halved lengthways and thinly sliced
1 medium, peeled and grated
Wholemeal Bread Roll
4 medium, or 2 small wholemeal baguettes
Asda Extra Light Mayonnaise
- Put the turkey, shallots, sliced ginger and peppercorns in a pan with half the soy sauce. Cover with cold water, bring to a simmer and poach, covered, for 20-25 minutes.
- Remove the turkey from the pan and discard the poaching liquid. Shred the meat and add to a frying pan misted with cooking spray. Stir in the lime zest, half the chilli and the garlic, then cook over a low heat for 4-5 minutes until just beginning to caramelise.
- To make the dressing: in a bowl, combine the remaining soy sauce, ginger, lime juice, sesame oil, vinegar, coriander and mint in a bowl. Add the cucumber and carrot and mix.
- Warm the rolls in the oven, slice open and spread with the mayo. Fill each one with turkey, top with the pickled carrot and cucumber and garnish with the remaining chilli to serve.