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    Turkey and Pomegranate Salad

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    Turkey and Pomegranate Salad

    Serves: 2

    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.

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