2 fresh limes zested & juiced
1 tbsp fish sauce
1 tbsp sweet chilli sauce
2 carrots peeled and julienned
1 small Lebanese cucumber julienned
2 tbsp peanut oil
500g minced turkey breast
1 stem lemon grass, pale section only
1 fresh green chilli
1” piece of fresh ginger
4 lime leaves
1 small red onion, thinly sliced
Small bunch fresh coriander leaves
2 tbsp torn fresh mint
Baby cos lettuce leaves, to serve
40g roasted peanuts, finely chopped

Whisk together the lime juice, fish sauce, sweet chilli sauce and lime zest in a small bowl until well combined

Peel the carrot and cut into fine matchsticks, or use a mandolin
Leave skin on cucumber and finely cut into the same size as the carrot, finely slice red onion add half to the carrot mix and reserve other half for the mince. Add some of the lime and chilli dressing to the carrot salad

In a blender or using a nutribullet blitz the ginger, chilli, lemongrass, lime leaves and the remaining half red onion into a paste, may need a little of the oil to keep it moving and enable the blending

Heat the oil in a wok over high heat until just smoking. Add the lemon grass, ginger and chilli paste and fry quickly add in the turkey mince breaking up any lumps, cook for 5-6 minutes

Set aside to cool slightly

Arrange lettuce leaves on a plate, spoon on the carrot salad

Drizzle the turkey mix with some of the dressing, add roughly chopped coriander and mint and stir to combine

Spoon the turkey mix on the lettuce leaves and sprinkle with peanuts to serve.