| Wild rice and turkey salad |
| Serves 4 6 oz (170g) wild rice, boiled or steamed 2 celery stalks, thinly sliced 2oz (55g) spring onions, chopped 4 oz (115g) small button mushrooms, quartered 1 lb (450g) cooked turkey breast, diced 4 fl oz (120 ml) vinaigrette dressing, made with walnut oil 1 teaspoon fresh tyme leaves 2 pears, peeled, halved and cored 1 oz (30g) walnut pieces, toasted 1. Combine cooled cooked wild rice with the celery, spring onions, mushrooms and turkey in a bowl. 2. Add the dressing and thyme and toss well together. 3. Thinly slice the pear halves lengthways without cutting through the stalk end and spread the slices like a fan. Divide the salad among 4 plates. Garnish each with a fanned pear half and walnuts. |