- 2 tbsp each chopped dill, parsley and mint
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 tbsp harissa paste
- 500g/1lb 2oz turkey breast fillets
The traditional Christmas bird, turkey is good to eat all year round though is only readily…
- 2 tbsp white wine or water
- 250g pack bulghar wheat or a mix- we used quinoa and bulghar mix)
- 2 tomato, chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- ½ cucumber, diced
- 100g pack pomegranate seeds
Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…
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).
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.
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.
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.