Turkey Rarebit Sandwich
What better way to elevate your leftovers than with by covering them with cheese and putting them un...
Christmas
Spiced Cous Cous & Turkey Salad
| If you’re bored of turkey curry this salad is a much fresher alternative to make the most of your leftovers with! |
Difficulty
Easy
Time
45 minutes
Serves
2
Diet
Gluten Free
Ingredients
300g left-over turkey (shredded)
200g cous cous
1 jar Baxters Albert’s Victorian Chutney
30g parsley
30g mint
100g pomegranate seeds
50g pistachios (chopped)
150g diced beetroot
100g rocket
50ml olive oil
Salt & pepper
Preparation
Cook the cous cous according to pack instructions.
Place the cous cous in a large bowl and fluff with a fork to separate grains.
Add the shredded turkey meat, pomegranate, chopped pistachios, diced beetroot, rocket and herbs.
Mix 150g of the chutney with the olive oil to make a dressing.
Mix in the dressing and season before serving.
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