Turkey and Pomegranate Salad. Turkey is very lean and makes a change from chicken, so we like to cook with it all year round. This salad is a meal in itself and packed with nutrition. The spinach, watercress, rocket and broccolini make it wonderfully high in healthy greens.
Serves 6
600g pumpkin, diced
1 red onion, thinly sliced
1 teaspoon crushed garlic
1 bunch asparagus, sliced on an angle
1 bunch broccolini
200g combined watercress, rocket, baby spinach and mescaline
80g toasted slivered almonds, or nuts and seeds of your choice
Seeds of ½ a pomegranate
100g feta, diced
250g cherry tomatoes, halved
1 avocado, diced
1 roasted yellow capsicum, sliced into strips
1 cup pitted Kalamata olives
600g cooked shredded turkey
To serve
Citrus dressing (see recipe below) or dressing of your choice
Preheat oven to 180oC and line a baking tray with baking paper.
Put diced pumpkin into the tray and roast for 20-30 minutes until softened.
Sauté onion and garlic in a stainless-steel frying pan in 1 tablespoon of water for 3-4 minutes until softened. Add asparagus and sauté for 2-3 minutes until softened.
Blanch broccolini in boiling water for 10 seconds then plunge into an ice bath to keep the broccolini crunchy.
Just before serving, combine all ingredients and top with the shredded turkey. The citrus dressing works well with this salad or use a dressing of your choice.
Citrus dressing
Makes 450ml
6 lemons juice and zest
6 roasted garlic cloves
1 tablespoon white wine vinegar
3 tablespoons wholegrain mustard
3 tablespoons Dijon mustard
3 tablespoons honey
Season with pink Himalayan salt and freshly ground black pepper.
Place all ingredients in a blender and blend until combined
Store in the refrigerator for up to 2 weeks
This delicious recipe is from the Golden Door at home cookbook available to purchase for $49.95 from Golden Door Elysia, Health Retreat and Spa or online at www.goldendoor.com.au/store/
