Taco salad with spiced turkey, beans and yogurt dressing

Ingredients

For 1 serving

• Ground turkey120 g
• Romaine lettuce120 g
• Cooked red kidney beans100 g
• Cherry tomatoes120 g
• Canned sweetcorn50 g
• Red onion25 g
• Taco seasoning1 teaspoon
• Nonfat Greek yogurt60 g
• Lime juice15 ml
• Puffed corn cakes2
• Extra virgin olive oil6 g
• Saltto taste

Contains: lactose,

In season: June – September

Method

1. Heat the oil in a frying pan over medium-high heat and brown the turkey mince for 4–5 minutes, breaking it up, until no longer pink. Add the taco seasoning, half a glass of water and a pinch of salt and cook for 5 minutes, until the liquid has evaporated and the meat is dry and glossy.
2. Meanwhile mix the yoghurt with the lime juice and a pinch of salt.
3. Wash the romaine and cut it into strips, halve the cherry tomatoes and thinly slice the red onion; drain and rinse the kidney beans and sweetcorn.
4. Arrange the lettuce, tomatoes, beans, corn and onion in a bowl, add the hot turkey and the yoghurt dressing, and crumble the corn cakes over at the last moment so they stay crisp.