Specially created for Queen Elizabeth's coronation lunch, this curry-flavoured salad with a fruity rice pilaf has become a traditional summer dish. Often made with cream and mayonnaise in the sauce, this updated version cuts the fat content by reducing the amount of mayonnaise and adding yogurt.
Use halved seedless green grapes instead of sliced banana. * For a special occasion turkey coronation salad, buy 600 g (1 lb 5 oz) smoked turkey in one piece and cut into bite-sized pieces. To make the dressing, put 150 g (5½ oz) plain low-fat yogurt, 4 tbsp mayonnaise, 4 spring onions, the finely grated zest of 1 lemon and salt and pepper to taste in a blender or food processor and process until well blended. Transfer to a bowl and stir in the smoked turkey and sliced banana. Instead of the pilaf, cook 375 g (13 oz) mixed basmati and wild rice in boiling water for about 20 minutes or until tender. Drain and cool, then stir in 170 g (6 oz) finely shredded red cabbage and 85 g (3 oz) watercress, roughly chopped.
Using the chicken stock to cook the rice ensures that none of the water-soluble vitamins that seeped into the water while the chicken was being poached are lost. * Bananas are one of the best fruit sources of potassium, which is essential for muscle and nerve function and to help regulate blood pressure. Bananas also provide fibre, vitamins B6 and C, magnesium and copper.
B1, B6, E, niacin * B2, C, folate, copper, iron, potassium, selenium, zinc * A, calcium