Spiced turkey with bulghar & pomegranate salad

Spiced turkey with bulghar & pomegranate salad

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
304
protein
41g
carbs
23g
fat
9g
saturates
1g
fibre
4g
sugar
7g
salt
0.7g

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 bulghar wheat or a mix- we used quinoa and bulghar mix)
  • 2 tomatoes, chopped
  • ½ cucumber, diced
  • 100g pack pomegranate seeds

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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).
  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.
  3. Meanwhile, make the salad. Cook the bulghar 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 from Good Food magazine, January 2012

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
lauk083's picture

Easy and delicious

suarez's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Five star rating

suarez's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I cooked this recipe last night, 9.01.13. for my family of four, and I have to say that we all thoroughly enjoyed it. It was quick and easy to make and very tasty. I will definately be making this again!

desireelc's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This recipe was amazing. I roasted the turkey exactly as recommended, but instead of the bulghar, I placed the finished turkey and remaining spices and the parcel juices on a bed of lettuce with diced tomato, feta, and butternut squash that had been roasted with garlic. Oh my.

kennedb's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I used couscous instead of the bulghar wheat, big mistake. This mixture is a little wet (with the additional juices from the roasted marinate) so needs the bulghar wheat to soak it up.

The dish was nice, but needed something salty to offset it. Will add feta in the next try as this goes well with all of the ingredients especially the pomegranate, tomatoes, lemon, herbs and cucumber.

Alternatively the halloumi suggestion above may cover this instead.

Questions

Tips