Moroccan Turkey Salad
This mouthwatering pitta bread salad is a delightful medley of flavors and textures. Crispy pitta bread combines with tender aubergine, juicy cherry tomatoes, and succulent leftover turkey, all tossed together with a tangy harissa dressing. The salad is finished off with a sprinkling of vibrant pomegranate seeds and fresh mint leaves, creating a dish that is both visually stunning and incredibly tasty.
— Constant Cookbook
Ingredients
- 2 pitta breads
- 2 tbsp olive oil
- 1 diced aubergine
- 1 tbsp harissa
- 250g halved cherry tomatoes
- 500g shredded leftover turkey breast
- 100g rocket
- seeds 1 pomegranate or 110g tub pomegranate seeds
- a few mint leaves
Instructions
- Tear the pitta into pieces and fry in the olive oil until crisp. Tip into a bowl, then fry the aubergine for 10 mins until soft. Add to the pitta with the harissa, tomatoes, turkey and rocket. Toss well. Scatter over pomegranate seeds and mint leaves.
Cook Time
15M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 360 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 22 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 47 grams protein
- Sodium Content: 0.6 milligram of sodium
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