- Cook Time: 20 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 360
- Carbohydrate Content: 22g
- Fat Content: 9g
- Fiber Content: 4g
- Protein Content: 47g
- Saturated Fat Content: 2g
- Sodium Content: 0.6g
- Sugar Content: 6g
Moroccan turkey salad Recipe
Moroccan turkey salad is a Dairy-free lunch recipe for 4 people, takes only 15 mins; recipe has pitta bread, olive oil and aubergine.
Ingredients
- Cherry Tomato - 250g halved cherry tomato
- Olive Oil - 2 tbsp olive oil
- Mint - a few mint leaves
- Rocket - 100g rocket
- Aubergine - 1 diced aubergine
- Pomegranate - seeds 1 pomegranate or 110g tub pomegranate seeds
- Pitta Bread - 2 pitta breads
- Turkey - 500g shredded leftover turkey breast
- Harissa - 1 tbsp harissa
Instructions
- 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.
