Ingredients

· 1½ cup rice

· 400 g cooked turkey fillet

· 2 tablespoons peri peri sauce

· 1 mango, cut into pieces

· 1 Lebanese cucumber, cut into pieces

· 1 red capsicum, cut into pieces

· ½ red onion, chopped

· 2 tablespoons lime juice

· 1 cos lettuce heart, leaves separated

· Lime wedges

· Parsley sprigs

Method

Place rice and two cups water in a saucepan over medium heat. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 35 minutes or until liquid is absorbed. Remove from heat. Stand, covered, for five minutes. Meanwhile, preheat the oven to 200°C. Line a baking tray with baking paper. Place the turkey on prepared tray. Brush with peri peri sauce. Bake for 10 minutes or until heated through. Place mango, cucumber, capsicum, onion and lime juice in a bowl. Toss to combine. Slice the turkey fillets. Divide rice among serving bowls. Top with turkey and lettuce. Spoon over salsa. Serve with lime wedges and parsley sprigs.