Moroccan turkey salad
- Preparation and cooking time
- Serves 4
Use up abundant roast meat in a healthy salad with aubergine, tomatoes, pomegranate and mint
- 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.