In a saucepan heat the sunflower oil over medium heat. Add the rice to the pan and cook while stirring thoroughly. After a minute add onion, ginger, garam masala, coriander and curry powder and continue cooking for another five minutes or until you notice the onion is going soft.
Add water and the bay leaf to the pan and bring it to boil. Reduce the heat and let the rice simmer for twenty five minutes. Remove from the heat when the rice goes tender. Discard the bay leaf and transfer the rice to a large bowl.
While the rice is cooking, prepare the dressing. In a small mixing bowl whisk together the orange and lime juices, oil, chives and season according to your taste.
Add celery, spring onions and carrot to the rice followed by half of the grapes and the turkey. Drizzle the dressing all over and stir gently to combine.
On the six salad platters, arrange lettuce leaves. Divide the salad among them. The lettuce leaves will serve as salad beds. Garnish with the remaining grapes and pecans or almonds.