Turkey Salad with Grapes, Walnuts and Avocado

Place the baby potatoes in a pan of salted water and boil for 12-15 minutes, or until tender. Drain, let them cool slightly, then cut into thick slices. In a small bowl, whisk together the bio yogurt, mustard powder, and lime zest and juice. Toss the warm potatoes with 4 tbsp of the dressing and 3 tbsp of the chopped red onion.

Pat the turkey breast fillets dry, then toss with the oil. Cook in a nonstick frying pan over medium heat for about 8-10 minutes, turning once, until the turkey is cooked through and lightly golden. Let it rest for a few minutes, then slice.

To assemble, combine half the romaine, watercress, remaining red onion, and 1 diced green pepper in a large bowl or serving platter. Add half the dressed potatoes and half the sliced turkey. Toss 1 sliced avocado with a squeeze of lime juice, then scatter half over the salad with half the grapes and half the walnuts. Spoon over half of the remaining dressing.

Repeat with the remaining ingredients for a second salad, or divide everything between lunch containers. If packing ahead, layer the ingredients in reverse so the greens stay on top and keep the dressing separate until serving. Chill and eat within 2 days.