Jamie Oliver

Turkey salad & warm clementine dressing

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Turkey salad & warm clementine dressing

Serves 4
Cooks In40 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    460
    23%
  • Fat
    35.1g
    50%
  • Saturates
    5.1g
    26%
  • Protein
    26.7g
    59%
  • Carbs
    10.3g
    4%
  • Sugar
    7g
    8%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Foodtube
Recipe From

Foodtube

Nutrition per serving
  • Calories
    460
    23%
  • Fat
    35.1g
    50%
  • Saturates
    5.1g
    26%
  • Protein
    26.7g
    59%
  • Carbs
    10.3g
    4%
  • Sugar
    7g
    8%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 2 banana shallots
  • olive oil
  • 2 clementines
  • 2 tablespoons red wine vinegar
  • sea salt
  • freshly ground black pepper
  • 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
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Method

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, then reduce the heat to low and leave the 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 with salt and pepper 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 a 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!

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