Ingredients
- 8 x 20g slices cooked Ingham Turkey Breast Classic Smoked
- 3 cups fresh watermelon, finely diced
- 1 small red onion, finely chopped
- 1 long green chilli, seeds removed and finely chopped
- 1⁄4 cup fresh mint leaves, finely shredded
- 1⁄4 cup lime juice
- 1 teaspoon caster sugar
- Salt and pepper, to taste
- Watercress & Nut Salad
- 500g watercress
- 3⁄4 cup walnuts, toasted hazelnuts or macadamia nuts, roughly chopped
- 2 tablespoons white wine vinegar
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
Combine watermelon, red onion, green chilli, mint leaves, lime juice, caster sugar, salt and pepper in a bowl. Transfer to a serving bowl.
Serve with cooked Ingham Turkey Breast.
Suggested Accompaniment: Watercress & Nut Salad
Wash the watercress and remove the sprigs. Pat the sprigs dry with paper towel and place in a large bowl. Add the nuts.
Combine vinegar, olive oil, salt and pepper in a jug. Drizzle dressing over salad and toss.
Serve immediately.
