Start the turkey base: Heat the olive oil in a large frying pan over medium-high heat. Add the diced onion and cook for 2–3 minutes until it turns translucent and smells sweetly savoury. The edges should just begin to brown.

Brown the mince: Add the turkey mince, breaking it apart with a wooden spoon. Cook for 5–6 minutes, stirring occasionally, until the meat is no longer pink and you hear a gentle sizzle. You’ll see small golden-brown bits forming on the pan — that’s flavour.

Add the aromatics: Stir in the garlic, cumin, smoked paprika, and oregano. Cook for 30 seconds until the spices release their fragrance — the kitchen will smell warm and earthy, like a Mexican market.

Build the sauce: Add the tomato purée, black beans, sweetcorn, and stock. Stir everything together until the mixture looks thick and glossy, with the beans evenly distributed. Let it simmer for 3–4 minutes, stirring once, until the liquid reduces slightly and the mixture clings together.

Finish with lime: Take the pan off the heat. Squeeze in the lime juice, then season with salt and pepper. Taste a small spoonful — the flavour should be bright, smoky, and just slightly tangy. Set aside to rest for 2 minutes while you prepare the salad base.

Assemble the salad: Divide the chopped lettuce among four bowls or a large platter. Arrange the avocado slices, cherry tomatoes, and crumbled feta on top. Spoon the warm turkey and black bean mixture over the centre — the heat will slightly soften the avocado, which is exactly what you want.

Drizzle and serve: Spoon the yoghurt dressing over the top, then scatter fresh coriander. Serve immediately while the turkey is still warm and the lettuce is crisp.