Turkey & puy lentil salad
3
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This fancy salad with help you make the most of all those lovely leftovers over Christmas.
Ingredients
Aubergine
1 medium, diced
Celery, Raw
2 stick(s), sliced
Cumin seeds
1 teaspoon(s), level
Coriander seeds
½ teaspoon(s), crushed roughly
Calorie controlled cooking spray
4 spray(s)
Puy lentils in brine
1 can(s), drained weight
Capers, in Brine
2 tablespoon(s)
Sun Dried Tomatoes
25 g
Roast turkey, skinless
400 g, a mixture of breast and thigh meat
Onion
½ medium, red, finely diced
Coriander, fresh
5 sprig(s), roughly chopped
Rocket
4 portion(s), or gem lettuce to serveFor the dressing:
Olive Oil
2 tablespoon(s)
Wholegrain Mustard
1 tablespoon(s), level
Red wine vinegar
5 ml
Garlic
1 clove(s), crushed
Instructions
1
Heat the oven to 200ºC, fan 180ºC, gas mark 6. Spread the aubergine and celery over a roasting tray, scatter with the cumin and coriander, season then mist with plenty of cooking spray. Roast for about 30 minutes, turning once, until charred and soft.
2
Mix the dressing ingredients together. When the veg are ready, put the lentils, capers and tomatoes in a microwaveable bowl and cook, covered for 2½ minutes to heat through. Meanwhile, heat a large frying pan, mist with cooking spray and fry the turkey for a couple of minutes until hot through. Season.
3
Tip the hot lentils onto a serving platter, add the roasted vegetables, dressing, diced onion, turkey and coriander and tumble everything together gently. Serve with the salad leaves.
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