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.


  • 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


  • 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.