Cajun cooking originated in the deep south of America and uses spices such as chilli, pimentoes, allspice, fennel seeds and coriander to create fiery dishes with plenty of flavour. In this appetizing salad, thin turkey strips are coated with Cajun seasoning and baked until crispy to make a tasty topping for fresh salad leaves and vine tomatoes.

1. toss the bread in the olive oil.

spread out on a baking sheet and bake in a preheated oven

(200c/400f/gm6) for 20 minutes or until crisp and golden

turning halfway through cooking

2. Place the Cajun seasoning and the breadcrumbs in a plastic bag

add the turkey and shake well to coat

3. Place on a non-stick baking sheet in a preheated oven for 12-15

minutes until crisp and throughly cooked. Turn halfway through

cooking.

4. Toss the salad leaves in the dressing. Arrange in a large bowl.

Add the tomatoes and sprinkle with the croutons, bacon bits and olives.

Place the turkey in the centre of the leaves and sprinkle with parmesan.