Pomegranate turkey salad
300g left over brown and white turkey meat, in large chunks
2 tablespoons extra virgin olive oil
1 clove garlic, crushed
1 tablespoon runny honey
1 tablespoon pomegranate molasses
1 teaspoon cinnamon
2 clementines, zested and sliced into rounds
1 teaspoon sherry vinegar
I small pomegranate, seeds popped out
Radicchio, red chicory or two large handfuls of bitter winter leaves
Flaky sea salt
Wash and dry the red salad leaves and pick the pomegranate seeds.
To make the dressing, put a large pinch of flaky sea salt into a large bowl, the crushed garlic and whisk in the sherry vinegar. Zest one of the clementines and add to the bowl. Slice the peel off both clementines, leaving just the orange flesh and slice into rounds. Squeeze the juice from the leftover peel into the dressing bowl and whisk in one tablespoon of olive oil. Leave the sliced clementines to one side until ready to plate the salad.
Heat a large frying pan with one tablespoon on oil and add the leftover turkey. Fry hard until starting to crisp. Reduce the heat, sprinkle over the cinnamon and a little salt over the meat and add the honey and pomegranate molasses. Stir through to coat until hot and sticky.
To plate, dress the salad leaves in the clementine dressing and add the hot spiced turkey. Finish with the clementine pieces and pomegranate seeds. Gently mix once or twice and serve.
Find more recipe ideas & suggestions on how to make the most of your leftover turkey here