Left-over turkey salad with a lovely warm clementine dressing
Ingredients
1 big shallot, peeled and finely chopped
olive oil
3 tangerines*
3 tablespoons apple cider vinegar
300 g leftover free-range turkey
100 g pumpkin seeds
100 g almonds
50 g dried cranberries
1 tsp honey
sea salt
fresh ground black pepper
2 stalks of chicory
150 g watercress
75 g rucola
1 pomegranate
Instructions
Glaze the shallot in a dash of olive oil in a frying pan over medium heat.
Finely zest the clementines. Add the zest to the pan and squeeze in the juice. Cook for another 5 minutes until your get a syrupy consistency.
Pour in the apple cider vinegar and 5 tbsp of olive oil. Reduce the heat to low and let your dressing simmer.
Take your leftover turkey and tear the meat apart. Warm the turkey over medium heat in a large frying pan for 5 minutes.
Roughly chop the pumpkin seeds, almonds and cranberries. Add them to the turkey pan with a drizzle of honey. Season to taste with salt and pepper and leave for a few more minutes in the pan.
Cut off the ends of the chicory stalks and peel of the leaves. Place the leaves onto a big platter with the watercress and rocket.
Drizzle the warm clementine dressing over the salad and top with the sticky turkey mixture.
Garnish with fresh pomegranate seeds and serve.
Notes
* If you do not find tangerines, you can also use 1 orange or 3 mandarines.
Recipe by The Green Tribe at http://thegreentribe.com/2015/12/turkey-salad-warm-tangerine-drizzle-christmas/