Moroccan turkey salad

Moroccan turkey salad

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Cooking time

Prep: 20 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

Use up abundant roast meat in a healthy salad with aubergine, tomatoes, pomegranate and mint

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
360
protein
47g
carbs
22g
fat
9g
saturates
2g
fibre
4g
sugar
6g
salt
0.6g

Ingredients

  • 2 pitta breads
  • 2 tbsp olive oil
  • 1 diced aubergine
  • 1 tbsp harissa
  • 250g halved cherry tomatoes
  • 500g shredded leftover turkey breast
  • 100g rocket
  • seeds 1 pomegranate or 110g tub pomegranate seeds
  • a few mint leaves

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Method

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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