Moroccan turkey salad

Name: Moroccan turkey salad
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 2 pitta breads; 2 Tbsps olive oil; 1 diced aubergine; 1 Tbsp harissa; 250 grams halved cherry tomato; 500 grams shredded leftover turkey breast; 100 grams rocket; 1 seeds pomegranate or 110g tub pomegranate seeds; 3 mint leaves

Moroccan turkey salad is a dairy free recipe with 4 servings. This main course has 316 calories, 32g of protein, and 10g of fat per serving. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires turkey breast, rocket, aubergine, and mint leaves. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

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.

Ingredients you will need

Eggplant

Olive Oil

Pita

Equipment you will use

Bowl

Add to the pitta with the harissa, tomatoes, turkey and rocket. Toss well. Scatter over pomegranate seeds and mint leaves.

Ingredients you will need

Pomegranate Seeds

Mint

Tomato

Harissa

Arugula

Whole Turkey

Pita

Equipment

Bowl

Ingredients

Servings:

pitta breads 2Tbsps

olive oil 1

diced aubergine 1Tbsp

harissa 250grams

halved cherry tomato 500grams

shredded leftover turkey breast 100grams

rocket 1

seeds pomegranate or 110g tub pomegranate seeds 3

mint leaves

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Salad works really well with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is A to Z Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 15 dollars.