Recipe: Herby turkey salad with chilli, pomegranate and orange

Turkey Salad

Serves 4

  • 1 tbsp lemon juice
  • 1 garlic clove peeled and crushed to a paste
  • sea salt
  • 4 tbsp olive oil
  • 300g dark and white cooked turkey meat
  • 100g radishes
  • 1 medium-hot red chilli
  • seeds of 1 ruby pomegranate
  • zest of 1 orange removed with a zester
  • 4 tbsp coarsely snipped dill
  • 2-3 handfuls of flat-leaf parsley leaves

  1. Whisk the lemon juice with the garlic and a little salt in a small bowl, then add the oil.
  2. Cut the turkey into strips 5cm-7cm long. Trim and finely slice the radishes. Cut the chilli into thin strips 3cm-4cm long, discarding the core and seeds. Combine the turkey, pomegranate seeds, radishes, chilli and orange zest in a large serving bowl. The salad can be prepared to this point in advance, in which case cover and set aside in a cool place.
  3. Shortly before serving toss with the dressing, then mix in the dill and parsley.

First published in YOU, Mail on Sunday


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