Harissa turkey salad

by Saliha Mahmood Ahmed

A light way to use up leftover Christmas turkey

The indulgences of Christmas leave me craving a light, nutritious meal on Boxing Day. This recipe is an excellent way of sprucing up leftover roast turkey. I use freekeh here, but you could always use giant couscous, quinoa, brown rice or pearl barley if you prefer. 


300g freekeh
25g salted butter
1 red onion, sliced
300g shredded cooked turkey
2 tbsp rose harissa
1 bunch of flat leaf parsley, finely chopped
250g fresh pomegranate seeds
100g toasted pistachios
Juice of 1 lemon 


Boil the freekeh according to the packet instructions, drain well and add the butter while it is still warm.

Drizzle 1 tbsp olive oil in a pan and add the onion. When it starts to soften, add the shredded turkey and rose harissa, combining all the ingredients well.

Build the salad by mixing the freekeh, rose harissa-flavoured turkey and flat leaf parsley. Sprinkle over the pomegranate seeds and toasted pistachios and squeeze over the lemon juice. Finish with an extra drizzle of olive oil.

Recipe: Saliha Mahmood Ahmed
Images: Kim Lightbody