Salad:1 cooked breast turkey
1 Lemon, juiced
Dressing:1 chilli, deseeded and finely diced
Place mustard in to a mixing bowl with vinegar, and in a steady stream, drizzle the olive oil into the mixture whilst whisking to incorporate. Add chilli and finely chop herbs, and check seasoning.
Salad:Slice and grill the bread, Slice the turkey breast and arrange flat over the base of the plate. Squeeze the lemon juice over the avocado and spread over the turkey, then add the peach quarters, followed by the cos leaves. Drizzle the dressing over the salad and add the toasted bread.