Super-healthy and zinging with flavour, this is a spectacular dish well worth a little preparation.

Preparation Time: 35min
Cooking Time: 25-30min
Serves: 4

1. For The Dressing: In a blender or food processor, combine the apple, shallot (if using), olive oil, mayonnaise, Dijon and wholegrain mustards, honey, and vinegar.
2. Blend until smooth, then season with salt and pepper to taste and transfer to a small jar and chill in the fridge until ready to use.
3. For The Turkey: Preheat oven to 200°C/180°C fan/gas mark 6. Line a baking sheet with parchment paper.
4. Add the pistachios and sea salt to a food processor and blitz to a fine crumb, then transfer to a large plate and set aside. Mix together the Dijon mustard and honey and set aside.
5. Season the turkey steaks with salt and pepper, then brush each side with the honey mustard mix. (You can use turkey breasts instead of steaks, but slice the breasts in half widthways.)
6. Transfer one turkey steak to the bowl with the pistachio coating and press into the crumb to coat both sides. Place the fully coated turkey steak onto the baking sheet and repeat with the second steak. Discard the remaining pistachio crumb.
7. Bake for 25-30min until the turkey is cooked through and the juices run clear. Remove from the oven and transfer to a plate to cool for a few min. Slice into thin strips.
8. For the salad: Wash and dry the kale, then remove the stems and chop into bite-sized pieces. Place in a large mixing bowl and add the lemon juice, olive oil and sea salt. Massage the kale with your hands for 2-3min, making sure each piece is well coated to help soften and break down the toughness.
9. Add the apple, blackberries, red cabbage, goat’s cheese, and most of the dressing, saving some to drizzle on top. Toss everything together well.
10. To serve: Transfer the salad to a serving bowl and top with the pistachio-crusted turkey, mint leaves, and alfalfa sprouts (if using). Drizzle with the remaining dressing and enjoy.