Mango And Pomegranate Salad With Sliced Turkey Breast - cooking recipe

Ingredients

35 g mango chutney
4 tbsp white wine vinegar
1 tsp mustard
4 tbsp orange juice
4 tbsp olive oil
350 g turkey breast steaks, cut into strips
200 g baby leaf salad
2 None small red onions, peeled and cut into thin rings
1/2 None mango, peeled, stoned and thinly sliced
1/2 None pomegranate, seeds knocked out with a wooden spoon

Preparation

In a bowl, mix the chutney, vinegar, mustard and orange juice. Gradually whisk in 3 tbsp oil. Season with salt and black pepper.
Heat 1 tbsp oil in a frying pan and saute the turkey for 3 mins, turning until cooked through. Season with salt and black pepper and drain.
Toss together the salad, onions, mango and pomegranate seeds. Arrange in bowls, drizzle with the dressing and top with the turkey strips. Serve immediately.