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Coronation–style turkey & charred aubergine
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Total Time:
1 hour
Ingredients:
  • 500 g leftover free-range cooked turkey
  • 2 tablespoons korma or tikka paste
  • 150 g natural yoghurt plus extra to serve
  • 2 large aubergines
  • ½ a bunch of fresh mint
  • 1 clove of garlic
  • ½ a a fresh red chilli
  • extra virgin olive oil
  • 1 red onion
  • 2 little gem lettuces
  • 1 pomegranate
  • 1 handful of shelled pistachios
  • 6-8 wholemeal khobez flatbreads
Instructions:
  • Preheat a griddle pan over high heat. In a large mixing bowl, combine turkey, curry paste, and yogurt until coated. Char the aubergines by pricking them with a fork and cooking on a gas hob or under a hot grill until charred. Let cool, peel, and mash the flesh to make a chunky dip. In a small bowl, mix mint leaves, garlic, chili, and olive oil. Reserve half the mixture. Combine the remaining dressing with the mashed aubergine, season with salt and pepper, and set aside. Grill the marinated turkey and onion wedges on the hot griddle for 10 minutes until charred. Slice lettuce and deseed a pomegranate. Coarsely chop pistachios. Heat flatbreads in a frying pan, then serve with aubergine, turkey, onion, extra yogurt, lettuce, pomegranate seeds, pistachios, mint leaves, and chili on top. Drizzle with reserved dressing before serving.

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