Lebanese Turkey Salad
"Never eat it naked ! ... No sooner than you would leave the house without your trousers, should a salad be eaten without dressing. Even if it's just olive oil and balsamic vinegar, you've got to give it something.
Toasted sesame seed oil, smoked oil or fresh lime juice are fun to experiment with – just don't be too heavy handed or you'll be eating a bowl full of grease. Spices or dried herbs are good in a dressing, too. Start off with something safe such as dried oregano or zesty sumac rather than cloves or nutmeg, which can be bitter." so says 'Sainsbury's' magazine, when they talk about "steps to a staggeringly good salad"
Their "Lebanese turkey salad is a clever and unusual way to use up leftover turkey – but cooked chicken works equally well."
Ingredients:
Serves Four
1 large wholemeal pitta - optional
100 g Greek yogurt
0.5 tsp ground cumin (optional)
200 g cooked turkey, shredded
70 g wild rocket
3 tbsp chopped flat-leaf parsley
3 tbsp chopped coriander
0.5 cucumber, halved, deseeded and sliced
2 tomatoes, cut into wedges
50 g dried apricots, chopped
50 g pistachio nuts, chopped
For the dressing:
0.5 tsp coriander seeds
0.5 tsp cumin seeds
4 tbsp extra-virgin olive oil
juice of 1 lemon
1 garlic clove, crushed
1 red onion, finely sliced
Serves Four
1 large wholemeal pitta - optional
100 g Greek yogurt
0.5 tsp ground cumin (optional)
200 g cooked turkey, shredded
70 g wild rocket
3 tbsp chopped flat-leaf parsley
3 tbsp chopped coriander
0.5 cucumber, halved, deseeded and sliced
2 tomatoes, cut into wedges
50 g dried apricots, chopped
50 g pistachio nuts, chopped
For the dressing:
0.5 tsp coriander seeds
0.5 tsp cumin seeds
4 tbsp extra-virgin olive oil
juice of 1 lemon
1 garlic clove, crushed
1 red onion, finely sliced
Method:
1. Preheat the oven to 180°C, fan 160°C, gas 4. Cut the (optional) pitta in half, place on a baking tray and toast in the oven for 10-15 minutes. Set aside to cool.
2. For the dressing, toast the coriander and cumin seeds in a pan for 1-2 minutes. Grind to a powder in a pestle and mortar.
3. Whisk together the oil and lemon juice. Add the garlic, onion and spices, and season.
4. Mix together the yogurt, ground cumin (if using), turkey and some seasoning.
5. Put the rocket, herbs, cucumber and tomatoes in a bowl; add the dressing. Crumble in the (optional) pitta.
2. For the dressing, toast the coriander and cumin seeds in a pan for 1-2 minutes. Grind to a powder in a pestle and mortar.
3. Whisk together the oil and lemon juice. Add the garlic, onion and spices, and season.
4. Mix together the yogurt, ground cumin (if using), turkey and some seasoning.
5. Put the rocket, herbs, cucumber and tomatoes in a bowl; add the dressing. Crumble in the (optional) pitta.
6. Pile the salad on to a plate; top with the turkey. Sprinkle over the apricots and pistachios.
Each serving provides:
9.0g carbohydrate 2.1g fibre 11.1g protein
Each serving provides:
9.0g carbohydrate 2.1g fibre 11.1g protein
Recipe idea from here
Well, now to sit down and enjoy this salad. But, what to wear? Pink top and trousers or perhaps my navy floral dress! Decisions, decisions ... thank goodness Eddie has opened the wine LOL!
Cheers ...
All the best Jan
3 comments:
but what should I tell the naturalists who enjoy salad?
Hello, the turkey salad and dressing sounds delicious. A nice meal for a hot day. Happy Friday, enjoy your weekend!
Hahaha, I laughed at the title. I gotta say, I often eat mine with nothing, not a drop on it. But I'm a veghead so I enjoy munching on them straight out of the ground or bowl.
Have a great weekend :-)
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