Turkey Salad in fish sauce and palm sugar

Prep everything first: chop the aromatics, measure the fish sauce and palm sugar elements, and pat the turkey dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the turkey. Grill over a medium-high heat, turning once, until nicely charred and cooked through.

Stir in the fish sauce and the rest of the fish sauce and palm sugar flavours, letting them cook out for a minute until fragrant.

Add the courgette along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.