Warm the spices. Set a large, deep frying pan over a medium heat and add the olive oil. Once the oil shimmers and releases a faint, grassy scent, tip in the diced onion. Cook for 5–6 minutes, stirring occasionally, until the onion turns translucent and softens, giving off a sweet, mellow aroma. Add the garlic and red pepper, and cook for another 2 minutes, until the pepper brightens and the kitchen fills with a gentle, savoury fragrance.

Toast the turkey. Crumble the minced turkey into the pan. Use a wooden spoon to break it up, letting it brown in its own juices. You’ll hear a satisfying sizzle—that’s the sound of flavour developing. Cook for 7–8 minutes, stirring now and then, until the turkey is no longer pink and has taken on a deep, golden-brown colour. The smell at this stage is intoxicating: earthy, warm, and deeply savoury.

Bloom the spices. Sprinkle over the smoked paprika, cumin, oregano, and cayenne if using. Stir everything together for a full minute. You’ll see the spices coat the meat in a rich, rusty-red hue, and a heady, smoky cloud will rise from the pan—this is the moment the dish truly comes to life. Toasting the spices in the fat releases their essential oils, giving you a far deeper flavour than if you added them later.

Simmer the filling. Pour in the chopped tomatoes and the rinsed black beans. Stir well, scraping up any browned bits from the bottom of the pan—those are little pockets of pure flavour. Bring the mixture to a gentle bubble, then reduce the heat to low. Let it simmer uncovered for 10 minutes, stirring occasionally. The sauce will thicken and reduce, turning glossy and rich. The colour will deepen to a warm, inviting mahogany. Taste and season with salt and pepper.

Prepare the salad base. While the turkey mixture simmers, arrange your salad ingredients. In a large, wide bowl, combine the chopped Romaine, spring onions, coriander, and halved cherry tomatoes. The leaves should be crisp and dry—any excess water will dilute the dressing.

Assemble and dress. Spoon the hot, fragrant turkey and black bean mixture directly over the salad base. The warmth will slightly wilt the lettuce, which I find deeply comforting. Scatter over the diced avocado and crumbled feta. Drizzle with the lime dressing, then finish with a final squeeze of fresh lime juice. Toss gently at the table, so everyone can see the vibrant colours and catch that first, glorious waft of steam.