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Moroccan turkey salad

Moroccan turkey salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal360
fat9g
saturates2g
carbs22g
sugars6g
fibre4g
protein47g
low insalt0.6g
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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.

Goes well with

Recipe from Good Food magazine, January 2013

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Overall rating

A star rating of 3 out of 5.3 ratings
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