INGREDIENTS

METHOD

Preheat the oven to 200°C and the barbeque on a low setting. Place the pancetta onto a flat baking tray lined with baking paper. Place the tray into the pre heated oven and cook for six to eight minutes or until crispy. Remove, allow to cool, break into pieces using your hands and set aside until required. For the turkey breast, brush breast with olive oil and season well all over. Place onto your pre heated barbeque and cook gently with the cover on to create an “oven”. Continue to baste occasionally with the oil while the breast is cooking. They will take 35-45 minutes depending on the size of the breast and the heat of your barbeque. (Alternatively, place in a preheated 200 °C oven and roast for 40-45 mins or until cooked through). When just cooked through, remove from the heat and allow to rest. To prepare the chutney, place a small saucepan over a medium heat and add two tablespoons of olive oil. Add the mustard seeds and cook for one minute, add the garlic, ginger, chilli, onion and cook for a further two minutes stirring occasionally. Remove from the heat and allow to cool in a bowl. Meanwhile, for the salad rinse the beans in a sieve until the water runs clear and no bubbles are forming. Place the beans with all the other salad ingredients into a bowl, mix gently, season to taste and set aside until required. For the salsa, add the mangos, chilli and coriander to the cooked onion mixture and stir until combined. To serve, divide the salad evenly onto four plates. Top with some slices of turkey breast and serve immediately with lots of mango chutney on the side.