1 Place the turkey escalopes in a perforated container, and tip the quinoa in to a shallow solid container. Pour over enough cold water to cover the surface of the quinoa grains by about 1cm, please both items in to the steam oven and steam at 100°C for 10 minutes.
2 In another perforated container, scatter the broccoli and sugarsnaps and add to the steam oven alongside the turkey and quinoa, for a further 2 minutes again at 100°C.
3 Whilst these ingredients are cooking, prepare the rest of the salad ingredients and set aside. Mix up the dressing in a small bowl.
4 When cooked, roughly shred the turkey and combine in a bowl with the steamed vegetables and dressing. Toss well to coat, then add the remaining ingredients and combine thoroughly.
5 Present in a salad bowl and serve either warm or cold.
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