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

Nutrition per serving

  • kcal 360
  • fat 9g
  • saturates 2g
  • carbs 22g
  • sugars 6g
  • fibre 4g
  • protein 47g
  • salt 0.6g


  • 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


  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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