170g wild rice, boiled or steamed

2 celery stalks, thinly sliced

55g spring onions, chopped

115g small button mushrooms, quartered

450g cooked turkey breasts, diced

120ml vinaigrette dressing, made with walnut oil

5ml fresh thyme leaves

2 pears, peeled, halved and cored

30g walnut pieces, toasted

Combine cooled cooked wild rice with the celery, spring onions, mushrooms and turkey in a bowl.

Add the dressing and thyme and toss well together.

Thinly slice the pear halves lengthwise without cutting through the stalk end and spread the slices like a fan.

Divide the salad among 4 plates. Garnish each with a fanned pear half and walnuts.