© J Sainsbury plc 2020
Photograph: Martin Poole
Lebanese turkey salad
Sainsbury's magazine's Lebanese turkey salad is a clever and unusual way to use up leftover turkey – but cooked chicken works equally well
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Ready in 30 minutes
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Cooking time 15 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 1 large wholemeal pitta
- 100 g Greek yogurt
- 0.5 tsp ground cumin (optional)
- 200 g cooked turkey, shredded
- 70 g wild rocket
- 3 tbsp chopped flat-leaf parsley
- 3 tbsp chopped coriander
- 0.5 cucumber, halved, deseeded and sliced
- 2 tomatoes, cut into wedges
- 50 g dried apricots, chopped
- 50 g pistachio nuts, chopped
For the dressing:
- 0.5 tsp coriander seeds
- 0.5 tsp cumin seeds
- 4 tbsp extra-virgin olive oil
- juice of 1 lemon
- 1 garlic clove, crushed
- 1 red onion, finely sliced
Method
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1
Preheat the oven to 180°C, fan 160°C, gas 4. Cut the pitta in half, place on a baking tray and toast in the oven for 10-15 minutes. Set aside to cool.
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2
For the dressing, toast the coriander and cumin seeds in a pan for 1-2 minutes. Grind to a powder in a pestle and mortar.
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3
Whisk together the oil and lemon juice. Add the garlic, onion and spices, and season.
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4
Mix together the yogurt, ground cumin (if using), turkey and some seasoning.
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5
Put the rocket, herbs, cucumber and tomatoes in a bowl; add the dressing. Crumble in the pitta.
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6
Pile the salad on to a plate; top with the turkey. Sprinkle over the apricots and pistachios.
