Bored of your normal salads? Try this tasty Moroccan inspired turkey salad.

  • Serves: 4 people
  • Prep time: 20 minutes
  • Cooking time: 15 minutes
    • Moroccan

    Moroccan Turkey Salad

    Recipe Information

    Print page

    500g shredded leftover turkey meat

    1 Aubergine

    250g Cherry Tomatoes

    100g Rocket leaves

    1 pot fresh Coriander

    1 Red Chilli

    50ml Olive Oil

    ½ teaspoon Ground Cumin

    2 Pitta Breads

    1 Pomegranate

    Fresh Mint leaves

    Salt and Black Pepper


    Firstly make the chilli sauce – chop the chilli very finely, add to 20ml olive oil along with the ground cumin then season with a little salt and some black pepper.

    If you have a mortar, and pestle.

    Grind the mixture together, otherwise mix well.

    Chop the aubergine into bite size pieces then fry in the remaining olive oil until soft and coloured.

    Cut the pitta bread into thin strips, add to the aubergine and cook till the bread is crisp – then add the chilli paste. Cut the cherry tomatoes in half.

    Remove the seeds from the pomegranate.

    Chop the coriander roughly.

    Toss all the ingredients together and garnish with some torn mint leaves.