Refreshing summer mangoes and warm buttered yams make great partners to turkey in a salad served with a smooth herb-flavoured mayonnaise.

Ingredients

• ½ cup orange juice
• 8 plump dried apricots
• 500 grams yams
• 2 tablespoons olive oil or butter
• 2 mangoes
• 2 bunches fresh asparagus
• mixed greens for 4
• 200-300 grams sliced cold turkey
• a handful of toasted cashews
• Mayonnaise dressing
• 10 small spinach leaves
• 10 watercress sprigs
• a handful of fresh tarragon leaves
• a handful of fresh parsley leaves
• 1 cup mayonnaise
• lemon juice

Method

1. Bring the orange juice to the boil either in the microwave or in a saucepan. Add the apricots and allow to stand until they are cool. Remove and slice finely, reserving 3 tablespoons of orange juice.
2. Scrub the yams and boil until they are almost cooked. Strain. Toss in the hot butter or oil in a pan until cooked. Keep warm.
3. Slice down the long side of the mangoes, just shaving past the stone. Using a small knife and holding the mango in your hand, cut the flesh into long, thin strips. Gradually peel back the skin and ease the long slices away. Set aside.
4. Peel and blanch the asparagus and trim a little away from the coarse ends.
5. On a large platter, arrange crispy lettuce and other green leaves. Toss in the apricots, sliced yams, mango slices, asparagus, turkey and cashews. Serve with the mayonnaise.
6. Mayonnaise dressing
7. Blanch all the greens, including the herbs for a few minutes in boiling water. Drain well on absorbent paper.
8. Puree the greens and the mayonnaise together in a food processor or blender. Season well with the salt and pepper and lemon juice.

Cooks Tips

- Salad greens are best when they are lightly and freshly coated in the dressing. If your greens are a bit limp wash them well in cold water. To dry them, shake them gently or use a lettuce spinner and then wrap them in a clean tea-towel for about 30 minutes and store them in the fridge until needed. Dress just before serving.