Prep:  20 mins
Cook:  10 minutes
Serves:  4
Average: 4 (2 votes)
Use up Christmas leftovers with this quick and easy summer lunch or entertaining idea. Use lettuce cups for crunch and easy entertaining.

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Turkey, Nectarine and Walnut Salad in Lettuce Cups
Nectarine and Turkey salad
Nectarine and Turkey salad
  1. Place a fry pan over a med/high heat, add 1 tablespoon of oil. Season turkey steaks with salt and pepper and cook for 5 minutes each side until just cooked through. Remove from heat and cool. Cut into 1cm dice
  2. Add the pancetta to the hot pan and cook for 1 to 2 minutes each side until crispy, remove from heat and roughly chop
  3. Place turkey in a large bowl; add nectarine, walnuts, watercress leaves, chives, and mozzarella
  1. For the dressing, place the oil, vinegar, mustard, salt and pepper in a small bowl, whisk to combine. Pour over the salad and toss the salad to combine well
  2. Remove leaves from the cos lettuce and place on a platter, divide the salad between the leaves and top with chopped pancetta
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