Recipes
Find tried and tested recipes from McCarthy Stone homeowners, teams and the restaurant chefs in our assisted living (Retirement Living PLUS) developments

Leftover Turkey Salad with Warm Clementine Dressing

Leftover Turkey Salad with Warm Clementine Dressing

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Recipes
Posted 04 December 2018
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Prep: 40 minutes (including cooking) Cook: 30 minutes
easy
Serves:
4
H
Healthy

Ingredients

  • 250g leftover free-range turkey
  • 2 banana shallots
  • olive oil
  • 2 clementines
  • 2 tablespoons red wine vinegar
  • 250 g leftover free-range turkey
  • 100 g mixed nuts and seeds, such as hazelnuts, pistachios or pumpkin seeds
  • 50 g dried cranberries
  • 1 teaspoon runny honey
  • 2 red chicory
  • 75 g watercress
  • 75 g rocket
  • 2 tablespoons low-fat natural yoghurt
  • 1 pomegranate

Method

Preparation

  1. Peel and finely dice the shallots, then add to a small frying pan with a splash of olive oil and cook over medium-low heat for around 5 minutes, or until golden and sticky.
  2. 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.
  3. 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.
  4. Heat a glug of olive oil in a large non-stick frying pan over 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.
  5. 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.
  6. 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.
  7. Halve the pomegranate, then hold one-half cut-side down in your hand and bash the back with a spoon so that the seeds fall over the salad. Serve and enjoy!
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