Moroccan turkey salad
By Good Food
Use up abundant roast meat in a healthy salad with aubergine, tomatoes, pomegranate and mint
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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
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
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.