QUEBEC TURKEY NAAN WITH MANGO-TOMATO & CURRY SALSA

• Posted on 17 February 2021
• By This recipe is courtesy of le Dindon du Québec
• Posted in LEMON EVOO, PERSIAN LIME EVOO

TIME

Prep time: 10 minutes
Cook time: 8 minutes
Servings: 4

INGREDIENTS

• 500 g (1 lb) Québec turkey breast half, cooked, cut into strips
• 15 ml (1 Tbsp.) PERSIAN LIME EVOO or LEMON EVOO
• 45 ml (3 Tbsp.) curry powder
• 60 ml (4 Tbsp.) plain yogurt
• 1 clove garlic, finely chopped
• 1 mango, sliced
• 1 tomato, sliced
• 15 ml (1 Tbsp.) lime juice
• 5 ml (1 tsp.) lime zest
• Salt and pepper
• 2 naans, cut in half
• A good handful of arugula
  
  

DIRECTIONS

1. In a medium bowl, mix turkey strips, olive oil and curry to coat meat.
2. In a small bowl, combine yogurt and garlic clove. In a separate bowl, combine mango, tomato, lime juice and zest. Season to taste.
3. Spread yogurt mixture over the naans. Spread the turkey strips on top and finish with the salsa and a little arugula.
4. Fold the bread in half to form a sandwich.
5. If you want to add a little spice, add a drizzle of Lambrusco-Curry at the end.