Harrisa Turkey Salad
{Serves 6-8 | Preparation Time: 15 mins | Cooking Time: 35 mins}
Light, nutritious and exploding with an array of flavours to tantalise the taste buds – this recipe is the perfect way to use up leftovers from a turkey roast. This recipe is all about adaptation; use whatever leftovers you have to hand.
INGREDIENTS
- 250 grams bulgar wheat
- 25g salted butter
- 300g or whatever leftover shredded turkey meat you have
- 2 tablespoons rose harissa
- 1 finely sliced red onion
- 2 finely sliced red chillies
- Juice 1 lemon
- 1 healthy bunch finely chopped flat leaf parsley
- 100g fresh pomegranate seeds
- 100g toasted, roughly chopped pistachios
- Olive oil
- Salt to taste
- Pinch of sugar
METHOD
- Combine the sliced red onions with the chillies, lemon juice a pinch of salt and sugar.
- Rub the onions gently between your fingers to ensure the lemon juice coats all surfaces and set aside to rest.
- Prepare the bulgar wheat by boiling in salted water according to the manufacturer’s instructions; add a drizzle of olive oil while it is still warm.
- Drizzle a tablespoon of olive oil into a frying pan and add the shredded turkey. When the turkey starts to crisp up and turn golden add the rose harissa and season with salt to taste.
- Build the salad by mixing the bulgar wheat, rose harissa flavoured turkey and flat leaf parsley in a large serving platter.
- Sprinkle over the pomegranate seeds, toasted pistachios and top with the pickled onions and chillies.