Lebanese Turkey Salad
Ingredients:
1 large wholemeal pitta
100g Greek yogurt
½ tsp ground cumin (optional)
200g cooked turkey, shredded
1x70g bag wild rocket
3 tbsp chopped flat-leaf parsley
3 tbsp chopped coriander
½ cucumber, halved, deseeded and sliced
2 tomatoes, cut into wedges
50g dried apricots, chopped
50g pistachio nuts, chopped
For the dressing
½ tsp coriander seeds
½ tsp cumin seeds
4 tbsp extra-virgin olive oil
Juice of 1 lemon
1 garlic clove, crushed
1 red onion, finely sliced
Preparation
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Preheat the oven to 180°C, fan 160°C, gas 4. Cut the pitta in half, place on a baking tray and toast in the oven for 10-15 minutes. Set aside to cool.
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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.
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Whisk together the oil and lemon juice. Add the garlic, onion and spices, and season.
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Mix together the yogurt, ground cumin (if using), turkey and some seasoning.
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Put the rocket, herbs, cucumber and tomatoes in a bowl; add the dressing. Crumble in the pitta.
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Pile the salad on to a plate; top with the turkey. Sprinkle over the apricots and pistachios.
Kat Mead © Sainsbury’s Magazine