Moroccan turkey salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 2 pitta breads
- 2 tbsp olive oil
- 1 diced aubergine
- 1 tbsp harissa
- 250g halved cherry tomato
- 500g shredded leftover turkey breast
- 100g rocket
- seeds 1 pomegranate or 110g tub pomegranate seeds
- a few mint leaves
Method
- STEP 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.
