Asian turnip salad

Name: Asian turnip salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 red chilli, deseeded; ½ tsp grated fresh root ginger; 2 tbsp light soy sauce; 1 lime, zest and juice; ½ garlic clove, finely chopped; 3 tbsp extra virgin olive oil; handful coriander leaves, roughly chopped; 3 medium turnips (about 400g), peeled; 100 g watercress, tough stems discarded

This recipe transforms leftover turnip into an aromatic salad with delicious Asian flavours. Coriander and watercress contribute to a fresh bite!

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Vegetarian

Serves4
CourseStarter
Prepare10 mins
Cook-
Total time10 mins

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Ingredients

1 red chilli, deseeded
½ tsp grated fresh root ginger
2 tbsp light soy sauce
1 lime, zest and juice
½ garlic clove, finely chopped
3 tbsp extra virgin olive oil
handful coriander leaves, roughly chopped
3 medium turnips (about 400g), peeled
100g watercress, tough stems discarded

Method

Finely chop ¾ of the chilli and mix in a large bowl with the ginger, soy sauce, lime zest and juice, garlic, olive oil and coriander; set aside.
Cut the turnips into wafer-thin slices – a mandolin or the thinnest slicing blade of a food processor are useful here – and toss with the dressing. Quickly mix with the watercress and spread over a platter or divide between plates, spooning over the juices. Finely slice the remaining chilli and scatter over the top of the salad, with more coriander, if liked.