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Moroccan turkey salad

Moroccan turkey salad

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(1 ratings)

Prep: 20 mins Cook: 15 mins

Easy

Serves 4
Use up abundant roast meat in a healthy salad with aubergine, tomatoes, pomegranate and mint

Nutrition and extra info

  • Healthy

Nutrition per serving

  • kcalories360
  • fat9g
  • saturates2g
  • carbs22g
  • sugars6g
  • fibre4g
  • protein47g
  • salt0.6g
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Ingredients

  • 2 pitta bread
  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 diced aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 1 tbsp harissa

    Harissa

    ha-riss-ah

    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • 250g halved cherry tomato
  • 500g shredded leftover turkey breast

    Turkey

    terk-ee

    The traditional Christmas bird, turkey is good to eat all year round though is only readily…

  • 100g rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • seeds 1 pomegranate or 110g tub pomegranate seeds

    Pomegranate

    pom-ee-gran-at

    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • a few mint leaves

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

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Method

  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.

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