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Turkey salad & warm clementine dressing
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Total Time:
40 minutes
Ingredients:
  • 2 banana shallots
  • olive oil
  • 2 clementines
  • 2 tablespoons red wine vinegar
  • 250 g leftover free-range turkey
  • 100 g mixed nuts and seeds, such as hazelnuts, pistachios or pumpkin seeds
  • 50 g dried cranberries
  • 1 teaspoon runny honey
  • 2 red chicory
  • 75 g watercress
  • 75 g rocket
  • 2 tablespoons low-fat natural yoghurt
  • 1 pomegranate
Instructions:
  • Prepare 250 g leftover free-range turkey. Peel and finely dice shallots. Heat a small frying pan with olive oil over medium-low heat. Cook shallots for about 5 minutes until golden and sticky. Grate in clementine zest, squeeze in juice, and cook for another 5 minutes until syrupy. Add vinegar and 4 tablespoons olive oil, season with salt and pepper, then simmer on low heat. Heat olive oil in a large non-stick pan over medium-high heat. Add turkey and fry for 5 minutes until crispy. Crush nuts and seeds and add to pan with cranberries and honey. Cook until sticky. Trim chicory, leaving whole tops, and slice the base. Arrange chicory, watercress, and rocket on a platter. Pour warm clementine dressing, top with turkey, and drizzle with yogurt. Bash a pomegranate half to release seeds over the salad. Serve and enjoy!

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