Waitrose

Turkey and Pomegranate Salad

Ingredients

  • 150g roquette, watercress and spinach
  • 1 small, ripe avocado
  • 50ml extra virgin olive oil
  • The juice and zest of 1 large mandarin
  • 1 tsp sea salt
  • 1 tsp freshly ground black paper
  • 1 tbsp clear honey
  • 1 pinch ground ginger
  • A handful of chopped basil.
  • Seeds of one fresh pomegranate
  • 150g cooked white turkey meat

Method

  1. Divide 150g roquette, watercress and spinach salad between two large plates. Cut 1 small, ripe avocado into 1cm-thick slices and arrange on the plates.
  2. In a large bowl, whisk 50ml extra virgin olive oil with the juice and grated zest of 1 large mandarin, 1 tsp sea salt, 1 tsp freshly ground black pepper, 1 tbsp clear honey, 1 pinch ground ginger and a handful of chopped basil.
  3. Toss 150g cooked white turkey meat in the dressing, then arrange the dressed turkey over the salad leaves. Top with the seeds of 1 fresh pomegranate and serve immediately.

Serves: 2

5 stars

Average user rating Based on 3 ratings

This recipe was first published in Fri Dec 01 00:00:00 GMT 2006.