Foodtube
40 mins
Not Too Tricky
serves 4
Recipe From
Ingredients
2 banana shallots
olive oil
2 clementines
2 tablespoons red wine vinegar
sea salt
freshly ground black pepper
250g leftover turkey
100g mixed nuts and seeds, such as hazelnuts, pistachios or pumpkin seeds
50g dried cranberries
1 teaspoon runny honey
2 red chicory
75g watercress
75g rocket
2 tablespoons low-fat natural yoghurt
1 pomegranate
Method
- For this recipe, you will need 250 g leftover free-range turkey.
- Peel and finely dice the shallots, then add to a small frying pan with a splash of olive oil and cook over a medium-low heat for around 5 minutes, or until golden and sticky.
- Finely grate in the zest from the clementines, then squeeze in the juice and cook for a further 5 minutes, or until reduced to a nice, syrupy consistency.
- Pour in the vinegar and 4 tablespoons of olive oil, season to taste with sea salt and freshly ground black pepper, then reduce the heat to low and leave to simmer until needed.
- Heat a lug of olive oil in a large non-stick frying pan over a medium-high heat. Shred and add the turkey (I use both the brown and white meat) and fry for around 5 minutes, or until crispy. Roughly bash the nuts and seeds in a pestle and mortar, then add to the pan with the cranberries and honey. Season and cook for a further couple of minutes, or until sticky and caramelised.
- Meanwhile, trim the nice tops off the chicory, leaving them whole, then trim and finely slice the base. Place the chicory leaves onto a serving platter with the watercress and rocket. Drizzle over the warm clementine dressing, pile the sticky, caramelised turkey on top and spoon over the yoghurt.
- Halve the pomegranate, then hold one half cut-side down in your hand and bash the back with a spoon so the seeds fall over the salad. Serve and enjoy!
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