Photo of Turkey & puy lentil salad by WW

Turkey & puy lentil salad

Points® value
Total Time
45 min
15 min
30 min
This fancy salad with help you make the most of all those lovely leftovers over Christmas.



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


½ medium, red, finely diced

Coriander, fresh

5 sprig(s), roughly chopped


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


1 clove(s), crushed


  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.