Turkey and pomegranate salad with warm clementine dressing
2 tablespoons red wine vinegar
250 g leftover free-range turkey
100 g mixed nuts and seeds, such as hazelnuts, pistachios or pumpkin seeds
50 g dried cranberries
1 teaspoon runny honey
1 tablespoon sesame oil
mixed salad leaves
2 tablespoons natural yoghurt
Peel and dice the shallots, then add to a small frying pan with a splash of olive oil and cook over
medium-low heat for about 5 minutes, or until golden and sticky. Finely grate in the zest from the
clementines, then squeeze in the juice and cook for a further 5 minutes, or until reduced to a
syrupy consistency. Pour in the vinegar and 4 tablespoons of olive oil, season to taste, then reduce the heat
to low and leave the to simmer until needed.
Heat a tablespoon of olive oil in a large non-stick frying pan over a medium-high heat. Shred and add the turkey and fry until crispy. Roughly bash the nuts and seeds in a pestle and mortar, thenadd to the pan with the cranberries, sesame oil and honey. Season with salt and pepper and cook for a further couple of minutes, or until caramelised.
Meanwhile, place leaves on a platter. Drizzle over the warm clementine dressing, lay caramelised turkey on top and spoon over the yoghurt. Halve a pomegranate, then hold one half cut-side down in your hand and bash the back with a spoon so the seeds fall over the salad. Serve and enjoy!