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Moroccan turkey salad

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

  • Prep: 20 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 360
  • Carbohydrates 22
  • Saturated Fat 2
  • Sugar 6
  • Protein 47
  • Fat 9
  • Fibre 4
  • Salt 0.6

Nutrition per serving

  • Calories 360
  • Carbohydrates 22
  • Saturated Fat 2
  • Sugar 6
  • Protein 47
  • Fat 9
  • Fibre 4
  • Salt 0.6

Ingredients

  • 2 pitta breads
  • 2 tbsp olive oil
  • 1 diced aubergine
  • 1 tbsp harissa
  • 250g halved cherry tomatoes
  • 500g shredded leftover turkey breast
  • 100g rocket
  • seeds 1 pomegranate or 110g tub pomegranate seeds
  • a few mint leaves

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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