Moroccan turkey salad
- Good Food team
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Serves 4
Easy
Prep: 20 mins
Cook: 15 mins
A star rating of 3.3 out of 5.4 ratingsRate
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Use up abundant roast meat in a healthy salad with aubergine, tomatoes, pomegranate and mint
Healthy
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Ingredients
Nutrition
Units:
MetricUS
-
2 pitta breads
-
2 tbsp olive oil
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1 diced aubergine
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1 tbsp harissa
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250g halved cherry tomato
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500g shredded leftover turkey
breast
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100g rocket
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seeds 1 pomegranate
or 110g tub pomegranate seeds
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a few mint
leaves
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Nutrition: per serving
-
kcal360
low
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fat9g
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saturates2g
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carbs22g
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sugars6g
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fibre4g
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protein47g
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salt0.6g
low
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Method
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step 1
Tear the pitta into pieces and fry in the olive oil until crisp. Tip into a bowl, then fry the aubergine for 10 mins until soft. Add to the pitta with the harissa, tomatoes, turkey and rocket. Toss well. Scatter over pomegranate seeds and mint leaves.
Recipe from Good Food magazine, January 2013
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A star rating of 3.3 out of 5.4 ratings
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