Turkey and ham salad

Ready in 15 minutes, serves 6

• ½ telegraph cucumber

• 1 large ripe mango

• Grated rind and juice of 1 lime

• Zest of 1 orange

• ½ cup canola oil

• 200g cooked, carved turkey, sliced

• 200g cooked, carved leg of ham, sliced

• ¾ cup fresh snow peas

• Handful of coriander

• 3 spring onions, finely chopped

1. Halve the cucumber lengthways, remove seeds. Thinly slice the cucumber. Chill.

2. Cut down either side of the mango stone. Cut away flesh and place into a food processor, along with grated rind and juice of lime and half the zest of the orange. Reserve remainder zest for garnish.

3. While motor is running, add oil until consistency is smooth. Season with salt and pepper. Chill.

4. To assemble, pour prepared mango dressing into a large bowl. Add turkey, ham, cucumber and snow peas. Stir, then add coriander and spring onions, season, then divide mixture between 6 plates.

5. Sprinkle the remaining orange zest over the 6 servings.

If you don’t have cooked turkey, use a rotisserie chicken and stick a Christmas sprig of holly in your apron. As long as the cook is looking festive, no one will care about or even notice the meat!