Chipotle Turkey Salad

• Preheat oven to 220/200oC fan/gas mark 7.

  Trim baby gem lettuce and chop.

  Chop tomatoes into chunks

  Peel and de-stone the avocado, slice

  Zest lime

  Juice lime
• In a small bowl, mix soured cream, lime zest and half the lime juice. Salt and Pepper to taste
• Coat cashew nuts with 1 tbsp of oil and sprinkle with the smoked paprika. Toss to coat. Roast on middle shelf for 5 mins. Once roasted remove and cool
• Add frying pan to a medium high heat, drizzle avocado oil and add turkey steak to sear. Add salt and pepper to taste. Turn steaks until browned on all sides. Remove from heat and cover with the chipotle paste. Continue cooking the steaks until cook through.
• Mix Baby gem, tomato, avocado, remaining lime juice and a tbsp of extra virgin olive oil.
• Slice turkey and serve alongside salad. Drizzle with the zesty soured cream and garnish with the roasted cashew nuts and grated cheddar cheese.
• take photo and #zoehannan on social media
• Enjoy

Optional

• Sprinkle nutritional yeast for an extra Vitamin B Dazzle
• (peanuts, pistachios, walnuts or pumpkins seeds work well too) if you dont have any cashews
• Swop Turkey for Halloumi for a meat free alternative.
• If the chipotle paste is too spicy for you/family members, swop it for smoked paprika for a flavoursome yet mild alternative