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

  • kcal360
  • fat9g
  • saturates2g
  • carbs22g
  • sugars6g
  • fibre4g
  • protein47g
  • salt0.6g
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Ingredients

  • 2 pitta bread
  • 2 tbsp olive oil
    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

    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

    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

    Turkey

    terk-ee

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

  • 100g rocket
    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

    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

    Mint

    mi-nt

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

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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geekgirl101's picture
geekgirl101
27th Dec, 2016
The last thing I still wanted to be doing after 2 days of eating turkey was tasting more turkey, so I made a slight modification. After the aubergine was cooked I set it to one side and poured about 1 tbsp olive oil in the pan. I turned up the heat and threw in the shredded turkey and mixed it around for roughly 5 mins to evenly toast the meat to give it a bit of a crispy texture. I theturned the heat down and added back the aubergine with the harissa (and 1 tsp natural yogurt since I'm not a huge fan of extremely spicy food.) I gave it a stir so it was all coated then tipped the contents into the bowl with the pita, tomatoes and rocket and followed the rest of the recipe from there. It was very nice, I could not taste the turkey and the crispy texture also masked its presence. Just what I needed after 2 days of turkey dinner and turkey salad sandwiches.