Simply the answer to Turkey leftovers! I dislike waste immensely, just the way I was brought up I guess, my dear dad used to even tell me off for cutting the stem off a strawberry – taking a small amount of strawberry with it, rather than simply twisting it out. . . I guess my way was rather wasteful!
I am always up for a recipe to use up left overs, of course curries, pies and the like are all completely valid, but sometimes I want something fresh . . something that makes my taste buds dance, something that can be deemed as healthy makes me almost feel virtuous too, so it’s win win!
This tasty little concoction will blow you away, I used Turkey, as at Christmas or Thanksgiving there is always an inordinate amount of left overs and somehow the lightness after such a heavy day of eating is a blessing. It would work just as well with chicken. Vegetarians might want to try mushrooms or sweet potato, the sauce is versatile and to put it succinctly. . . GOOD!
Fresh, Zingy and tasty! My ZingyTurkey Salad is a great addition to the leftovers catalogue. Its so good, I end up roasting Turkey just to make the salad. . . .
Ingredients
- 2 bags of mixed salad leaves
- 24 cherry tomatoes
- 1/2 cucumber (cubed)
- 2 oranges (chopped into pith free segments)
- 1/2 pomegranate
- 700g cooked turkey breast (so left over roast meat is great)
- 4 cloves garlic, crushed
- 4 teaspoons soy sauce
- 1 1/2 tablespoon chilli sauce (or more if you like heat)
- 4 tablespoons runny honey
- 1 1/2 tablespoons of whole grain mustard
- 3 tablespoons of tomato ketchup
- 3 tablespoons of sunflower oil
- Salt and Pepper to season
Instructions
- First mix all the ingredients for the sauce together
- Break the turkey breast into pieces, not too small to prevent them from drying out in the oven
- Place turkey into a non stick oven proof dish
- Pour the sauce over the turkey, ensuring the turkey is completely covered
- Place in a 180 degree C oven for 20-25 minutes until sauce has turned sticky and shiny
- Arrange salad on a plate or bowl, place turkey on top, sprinkle with pomegranate seeds
Thanks so much Emma your recipes look fabulous. I recently lost my husband who did all the cooking sadly never passing on his tips
I will be making most of these when visitors come. I used to live in Sao Bras now in Sao Bartolomeu de Messines
Allison
So sorry for you loss Allison, I would love you to share your results with me. Emma x