With its wonderfully contrasting tastes and textures, this salad makes a satisfying main course that is luxurious without containing a lot of saturated fat. It is the perfect recipe for roast turkey leftovers.
• Use 50 g natural roasted cashews instead of the pecans, and 2 cored and chopped dessert apples instead of the grapes. Add 50 g sultanas. • For a spicy Indian flavour, stir in 2 tablespoons tikka masala curry paste (or to taste) with the yoghurt. Garnish with chopped fresh coriander instead of the tarragon. • To make a tempting vegetarian salad, try 220 g firm smoked tofu instead of the turkey.
Turkey, without skin, is an excellent source of low-fat protein, and it contains more vitamin B12, niacin and zinc than chicken. • Black grapes provide useful amounts of bioflavonoids, the antioxidants that help to protect against the damaging effect of free radicals linked with cancer.