Turkey and seafood antipasto salad

It all started a few weeks ago when I took part in the Talking Turkey Twitter party. I love Twitter parties for the quick succession of ideas and banter, focused on a particular topic. It was then that the idea of a Turkey and Seafood Antipasto salad was born.

That particular Twitter party was organised by the British Turkey site and the questions were answered by some well-known names in the culinary world including the celebrity chef Phil Vickery who is a passionate supporter of all foodie things British, including the turkey.
It was Jaime Oliver's exclamation that she has never tried the combination of the turkey and prawns that made me think "Neither have I. Am I missing something?" And we jokingly pledged among ourselves to try a new turkey recipe and then blog about it.
And imagine my delight and near shock, when the irresistible Mr Vickery himself has replied to my tweet. My heart skipped a beat.

I should have taken notes while preparing this salad, but I didn't, and as it was before our trip to Cornwall, my list of ingredients is a bit on the vague side. But I hope the precise measurements don't really matter.
I just wanted to share the idea with you and hopefully inspire you to experiment with the ingredients.
What I found out that the turkey works really well with the seafood, and that I am going to make this salad again.

Turkey and seafood antipasto salad
Ingredients:
about 250g turkey breast fillets, sliced
1/2 orange (use the juice and zest)
1 apple, sliced
2/3 jar of seafood antipasto (I used Waitrose Seafood Antipasto and vegetables jar with extra virgin olive oil)
a handful of rocket
1 red sweet pepper
a handful of fresh peas
olive oil and lemon juice for the dressing
Fry the sliced turkey breast dipped in flour & orange zest in the olive oil and orange juice until golden brown. Season well. Mix in a deep bowl with the sliced apples, podded fresh peas, sliced sweet pepper and seafood mix (squid, cuttlefish, olives, carrots, gherkins, prawns). You can use the infused olive oil from the jar to add to the salad, and a generous squeeze of lemon (at least 1/3 of a lemon). Place the rocket leaves on the plates and pile the salad on top.
It was a light dinner meal, perfect for the summer weather. And a glass of wine wouldn't go amiss.

I wonder how Jaime Oliver and Gourmet Mum fared with their turkey recipes?
If you'd love to read what Gourmet Mum cooked, check her recipe Mozzarella Stuffed Italian Herb Turkey Burgers.