Spicy Asian salad with grilled turkey steaks

Ingredients for 4 servings:

• 75 g cashew nuts
• ½ melon(s), Galia-
• ½ pot of coriander
• 20 g ginger
• ½ tsp honey
• ½ tsp sambal oelek
• 4 tbsp orange juice
• 2 tbsp white wine vinegar
• ½ tbsp soy sauce
• salt and pepper
• 4 tbsp oil
• 1 cucumber(s)
• ½ lemon(s)
• 1 avocado(s)
• 1 iceberg lettuce
• 1 tbsp chili sauce, Asian
• 8 steak(s), (turkey steaks), 70 g each

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Roast the cashew nuts in a pan without fat. Remove, let cool slightly, and chop roughly. Remove the melon seeds. Halve the melon half and cut into wedges. Cut the flesh halfway down the wedge from the rind. Wash the coriander, shake it dry, and pluck all but four of the leaves from the stems. Roughly chop the leaves. Peel the ginger and finely grate it. Mix the ginger, honey, sambal oelek, orange juice, vinegar, and 1 tablespoon of soy sauce together and season with a little pepper. Stir in the oil. Add the chopped coriander. Wash the cucumber, halve it lengthwise, and cut diagonally into strips. Squeeze the lemon. Halve the avocado, remove the stone, and scoop out the flesh from the skin using a spoon. Cut the avocado into wedges and drizzle with lemon juice. Quarter the iceberg lettuce, remove the stem, and cut the lettuce into strips. Mix together 1 tablespoon of soy sauce and chili sauce. Season the turkey steaks with salt and pepper and grill for about 5 minutes, turning occasionally. Remove the steaks from the grill and brush with chili soy sauce. Combine the lettuce, vinaigrette, avocado, and chopped cashews, and season with salt, pepper, and orange juice. Arrange the lettuce on top of the melon wedges and meat, and garnish with the cilantro stalks.