This dish is to support National Leftovers Day 2009 and uses ingredients from our hybrid Aussie-British Christmas dinner. I love the way it’s uniquely Australian due to the addition of fresh prawns and sweet mango flesh.
Apparently Australians spend an estimated $7.6 billion on food in December, which is a huge amount, especially as a lot of it is wasted.
Unused food that goes into landfill produces methane as it rots which is very harmful to our environment and contributes to climate change, a phrase which you’ve probably heard quite a lot recently.
Sorry to get all hot and heavy on you the day after Xmas, but I think it’s a really important cause. Re-using, re-cycling and portion controlling our food is something we should be thinking about all year long.
When I temporarily lived in the UK I was a strong advocate of the Love Food, Hate Waste campaign which is the British equivalent of the Aussie Do Something action group, founded by Jon Dee (who is also the founder of Planet Ark).
FoodWise are also having a competition for the best leftovers recipe. First prize is $2000 of Tupperware – oh my goodness, how I love Tupperware! I’m going to enter this recipe into the comp, so please cross your fingers for me ;)
Now, because I know you’re interested….
I really hope you enjoy this salad recipe and also that it inspires you to cook with leftovers today on Boxing Day, as well as make the most of odds and ends in your fridge all year long.
A little bit of planning and a dash of creativity can go a long way for saving our beautiful planet, not to mention keeping our bodies and families healthy and happy!
Next up it’s time to make New Year’s resolutions… have you thought of yours yet?
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Turkey, prawn and mango salad recipe
serves 4 with a side of boiled potatoes
This salad also tastes great with shredded chicken so you’ve got no excuse not to make it any day of the year! Use leftover BBQ chicken or Chinese roast duck to make it even easier on yourself.
- salad leaves (whatever you’ve got, I used baby spinach and rocket)
- 1 carrot, grated
- 1 cucumber, sliced thinly
- 2-3 spring onions (scallions), finely sliced on the diagonal
- cooked shredded turkey (as much as you like, both white and dark meat)
- cooked peeled prawns (however many you have leftover)
- 1/4 mango, diced (I sliced little slivers off the leftover seed)
- boiled potatoes, to serve (or leftover roasted potatoes / root vegetables)
- 1/4 cup tartare sauce (or mayonnaise)
- 1/2 cup plain yoghurt
- 1 lemon, juiced
- 2 tablespoons dill, chopped (more or less to taste)
1. On a large platter, layer up the salad ingredients in the order they are listed, starting with the salad leaves and finishing with mango.
2. In a small bowl whisk together the tartare sauce, yoghurt, lemon juice and dill until well combined. Thin with a little water if it’s too thick.
3. Dollop the dressing over the salad and serve the rest on the side for your guests to help themselves. Serve also with boiled or leftover roasted potatoes to make a complete meal.