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Turkey gazpacho salad

Name: Turkey gazpacho salad
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 2/3 cup (200g) whole-egg mayonnaise; 200ml creme fraiche or sour cream; 4 tablespoons sundried tomato pesto; 1 tablespoon balsamic vinegar; 2 garlic cloves, crushed; 12 spring onions, sliced; 1/3 cup chopped basil leaves; 2 roasted capsicums, sliced (or 190g jar roasted capsicum strips, drained); 1 telegraph cucumber, peeled, seeds removed, chopped; 250g cherry tomatoes, halved; 2 cups croutons; 800g cooked turkey meat, shredded; 100g kalamata olives; 1 tablespoon chopped flat-leaf parsley leaves

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With all the flavours of everyone's favourite cold soup, this turkey gazpacho salad is the perfect for summer.

2/3 cup (200g) whole-egg mayonnaise
200ml creme fraiche or sour cream
4 tablespoons sundried tomato pesto
1 tablespoon balsamic vinegar
2 garlic cloves, crushed
12 spring onions, sliced
1/3 cup chopped basil leaves
2 roasted capsicums, sliced (or 190g jar roasted capsicum strips, drained)
1 telegraph cucumber, peeled, seeds removed, chopped
250g cherry tomatoes, halved
2 cups croutons
800g cooked turkey meat, shredded
100g kalamata olives
1 tablespoon chopped flat-leaf parsley leaves

Method

1.

Combine the mayonnaise, creme fraiche or sour cream, pesto, balsamic, garlic, spring onion and basil in a large bowl.
2.

Add half each of the chopped capsicum, cucumber, tomato and croutons. Season to taste with sea salt and freshly ground black pepper, then stir through the shredded turkey.
3.

Pile the salad into a serving dish, top with the remaining capsicum, cucumber, tomato and croutons, then garnish with olives and parsley.