Saturday, July 6, 2013

Moroccan turkey salad

Moroccan turkey salad


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


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.
Recipe from Good Food magazine, January 2013

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