Moroccan Turkey Salad

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

• Cooking Time Prep 20 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  360

• Protein

  47g

• Carbs

  22g

• Fat

  9g

• Saturates

  2g

• Fibre

  4g

• Sugar

  6g

• 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

Directions

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.

Categories: All Christmas, Cuisines, Everyday, Healthy, Meat, Special Diets