In a large pot with a lid bring water and chicken stock to the boil, then reduce to a simmer. Add the turkey breast and cover with a lid. Simmer for 20 minutes without removing the lid. Turn off the heat and leave to stand for one hour
To prepare the salad, first blanch the baby beans in boiling water and refresh in cold water. Slice thinly the snow peas, red onion, cucumber and radishes. Then cut in half the cherry tomatoes. Add everything to a large mixing bowl together with the almonds and rocket and mint
Remove the turkey from the pot (this should be the first time you take the lid off). Pull the turkey apart into stringy pieces and toss the turkey in a mix of olive oil and vinegar
Just before serving mix the salad vegetables together with the turkey and serve with a wedge of lemon
