Dairy-free lunch recipe for 4 people, takes only 15 mins; recipe has pitta bread, olive oil, aubergine, harissa, cherry tomato, turkey, rocket, pomegranate and mint.
Moroccan turkey salad
Course: Dairy-free lunch
Servings
4
servings
Prep time
20 mins
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
Directions
- 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.
