- 2 banana shallots
- olive oil
- 2 clementines
- 2 tablespoons red wine vinegar
- 250 g leftover free-range turkey
- 100 g mixed nuts and seeds, such as hazelnuts, pistachios or pumpkin seeds
- 50 g dried cranberries
- 1 teaspoon runny honey
- 2 red chicory
- 75 g watercress
- 75 g rocket
- 2 tablespoons low-fat natural yoghurt
- 1 pomegranate
- For this recipe, you will need 250 g leftover free-range turkey.
- Peel and finely dice the shallots, then add to a small frying pan with a splash of olive oil and cook over a medium-low heat for around 5 minutes, or until golden and sticky.
- Finely grate in the zest from the clementines, then squeeze in the juice and cook for a further 5 minutes, or until reduced to a nice, syrupy consistency.
- Pour in the vinegar and 4 tablespoons of olive oil, season to taste with sea salt and freshly ground black pepper, then reduce the heat to low and leave to simmer until needed.
- Heat a lug of olive oil in a large non-stick frying pan over a medium-high heat. Shred and add the turkey (I use both the brown and white meat) and fry for around 5 minutes, or until crispy. Roughly bash the nuts and seeds in a pestle and mortar, then add to the pan with the cranberries and honey. Season and cook for a further couple of minutes, or until sticky and caramelised.
- Meanwhile, trim the nice tops off the chicory, leaving them whole, then trim and finely slice the base. Place the chicory leaves onto a serving platter with the watercress and rocket. Drizzle over the warm clementine dressing, pile the sticky, caramelised turkey on top and spoon over the yoghurt.
- Halve the pomegranate, then hold one half cut-side down in your hand and bash the back with a spoon so the seeds fall over the salad. Serve and enjoy!
Source: Jamie Oliver