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Leftover turkey salad
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Total Time:
35 minutes
Transform your leftover turkey into a gourmet meal that far exceeds a simple sandwich.
Ingredients:
  • 2 large handfuls of brown turkey meat
  • 1 large handful of cashew nuts
  • 1 handful of dried cranberries
  • 2 teaspoons Chinese five-spice powder
  • 1 bunch of fresh mint
  • 1 bunch of fresh coriander
  • 4 large handfuls of mixed salad leaves such as chicory, rocket, spinach, watercress
  • 1 fresh red chilli
  • 1 tablespoon runny honey
  • 1 clementine
  • ½ a red onion
  • 1 lime
  • 1 pomegranate
  • extra virgin olive oil
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 5 cm piece of ginger
Instructions:
  • Using your fingers, shred the brown turkey meat into thin strips and place in a dry pan over medium heat. Add cashew nuts, dried cranberries, and Chinese five-spice, stir well, and toast in the pan, shaking occasionally. In a bowl, combine mint, most of the coriander leaves, and salad leaves. For the dressing, grate the onion, squeeze in clementine and lime juice, and add pomegranate juice, olive oil, soy sauce, and sesame oil. Grate and squeeze ginger, add juice to the dressing, and stir well. Adjust seasoning if needed. Toss salad leaves with the dressing. Chop the chili, drizzle honey over the turkey in the pan, stir until coated, and crisp up over high heat. Toss half of the turkey mixture into the salad and transfer to a platter. Top with remaining nuts, cranberries, and crispy meat. Drizzle with more dressing. Sprinkle with chili, coriander leaves, and pomegranate seeds. Serve immediately.

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