Jamie Magazine
By Jamie Magazine
With pomegranate & pistachios
Recipe From
Jamie Magazine
By Jamie Magazine
500g leftover cooked free-range turkey
150g natural yoghurt, plus extra to serve
2 large aubergines
½ a bunch of fresh mint
1 clove of garlic
½ a fresh red chilli
extra virgin olive oil
1 red onion
2 little gem lettuces
1 pomegranate
1 handful of shelled pistachios
6–8 wholemeal khobez flatbreads
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