Name: Spiced turkey with bulgur & pomegranate salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: North African
Ingredients: 2 tbsp each chopped dill, parsley and mint; zest and juice 1 lemon; 1 tbsp harissa paste; 500g/1lb 2oz turkey breast fillets; 2 tbsp white wine or water; 250g pack bulgur wheat or a mix- we used quinoa and bulgur mix); 2 tomatoes chopped; ½ cucumber diced; 100g pack pomegranate seeds

Home
Recipes
Spiced turkey with bulgur & pomegranate salad

Spiced turkey with bulgur & pomegranate salad

Lucy Netherton

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.3 out of 5.7 ratingsRate

loading...

This North African style salad uses turkey baked in a parcel to retain all the delicious juices

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Roast carrot & bean salad with feta

A star rating of 4.7 out of 5.25 ratings

Raspberry & rose trifles

A star rating of 4.8 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp each chopped dill, parsley and mint
zest and juice 1 lemon
1 tbsp harissa paste
500g/1lb 2oz turkey

breast fillets
2 tbsp white wine

or water
250g pack bulgur wheat

or a mix- we used quinoa and bulgur mix)
2 tomatoes

chopped
½ cucumber

diced
100g pack pomegranate

seeds

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal304

low
fat9g
saturates1g
carbs23g
sugars7g
fibre4g
protein41g
salt0.7g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Mix together half the herbs, half the lemon zest and juice, and all the harissa with some seasoning. Rub the turkey in the marinade and leave for 5 mins (or up to 24 hrs in the fridge).
step 2

Lay out a large sheet of foil. Put the turkey and marinade, and wine or water, on top, then cover with another layer of foil, fold and crimp the edges to seal. Transfer the parcel to a tray, then bake for 30 mins until cooked through.
step 3

Meanwhile, make the salad. Cook the bulgur following pack instructions. Drain, then mix with the remaining herbs, lemon zest and juice, plus the tomatoes, cucumber and pomegranate seeds. Slice the turkey and serve on top of the salad with the foil parcel juices poured on top.

RECIPE TIPS

MAKE IT VEGGIE

Halloumi & bulghar salad for 4: Thinly slice a 250g pack halloumi, then marinate as per turkey recipe. Make the salad as per turkey recipe, adding 3 tbsp halved black olives. Grill halloumi, turning halfway, for about 5 mins, until golden and crisp on each side, then serve with the salad and a dollop of Greek yogurt.

Recipe from Good Food magazine, January 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.7 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now