1. Cook the pasta in boiling water for 10–12 minutes, or according to the package instructions, until al dente. Drain and rinse with cold water, then drain again and leave to cool.
2. Meanwhile, mix the yogurt with the mayonnaise, white wine vinegar, mustard and tarragon in a large bowl. Stir until all the ingredients are combined and the dressing is smooth.
3. Add the pasta, turkey, celery, grapes, toasted pecans and pepper to taste. Toss until the ingredients are all evenly coated with the creamy dressing.
4. Transfer to a serving dish or plates and garnish with sprigs of tarragon. Serve with a mixed green salad, if desired.

Creamy turkey salad with grapes and pecans variations: Use 50 g natural roasted cashews instead of the pecans, and 2 cored and chopped dessert apples instead of the grapes. Add 1⁄3 cup sultanas. • For a spicy Indian flavour, stir in 2 tablespoons tikka masala curry paste (or to taste) with the yogurt. Garnish with chopped fresh coriander instead of the tarragon. • To make a tempting vegetarian salad, try 220 g firm smoked tofu instead of the turkey.

preparation time 20 mins, plus cooling
cooking time 10 mins
serves 4

PER SERVING

394 calories
27 g protein
14 g total fat
2 g saturated fat
46 mg cholesterol
39 g total carbohydrate
10 g sugars
4 g fibre
318 mg sodium

Turkey, without skin, is an excellent source of low-fat protein, and it contains more vitamin B12, niacin and zinc than chicken. Black grapes provide useful amounts of bioflavonoids, the antioxidants that help to protect against the damaging effect of free radicals linked with cancer.