Harissa turkey salad with freekeh & pomegranate
Saliha Mahmood Ahmed
A light, nutritious meal for Boxing Day, made with leftover roast turkey
Recipe Meta
Prep
30 mins
Cook
5 mins
Serves
6-8
Difficulty
Easy
Ingredients
- 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
Method
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.
Image: Kim Lightbody
