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Leftover Turkey Salad with Warm Clementine Dressing

Gina Narramore

Gina Narramore

Author

Recipes

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
  • 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.
  • 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 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. 
  • 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 that the seeds fall over the salad. Serve and enjoy!

Recipe taken from Jamie Oliver.

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