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Spiced turkey with bulgur & pomegranate salad

Spiced turkey with bulgur & pomegranate salad

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

This North African style salad uses turkey baked in a parcel to retain all the delicious juices

Nutrition: per serving
HighlightNutrientUnit
low inkcal304
fat9g
saturates1g
carbs23g
sugars7g
fibre4g
protein41g
low insalt0.7g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Mix together half the herbs, half the lemon zest and juice, and all the harissa with some seasoning. Rub the turkey in the marinade and leave for 5 mins (or up to 24 hrs in the fridge).

  • STEP 2

    Lay out a large sheet of foil. Put the turkey and marinade, and wine or water, on top, then cover with another layer of foil, fold and crimp the edges to seal. Transfer the parcel to a tray, then bake for 30 mins until cooked through.

  • STEP 3

    Meanwhile, make the salad. Cook the bulgur following pack instructions. Drain, then mix with the remaining herbs, lemon zest and juice, plus the tomatoes, cucumber and pomegranate seeds. Slice the turkey and serve on top of the salad with the foil parcel juices poured on top.

RECIPE TIPS
MAKE IT VEGGIE

Halloumi & bulghar salad for 4: Thinly slice a 250g pack halloumi, then marinate as per turkey recipe. Make the salad as per turkey recipe, adding 3 tbsp halved black olives. Grill halloumi, turning halfway, for about 5 mins, until golden and crisp on each side, then serve with the salad and a dollop of Greek yogurt.

Goes well with

Recipe from Good Food magazine, January 2012

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Overall rating

A star rating of 4.3 out of 5.7 ratings
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