Moroccan turkey salad

 Use up abundant roast meat in a healthy salad with aubergine, tomatoes, pomegranate and mint.

Ingredients

    2 pitta breads

    2 tbsp olive oil

    1 diced aubergine

    1 tbsp harissa

    250g halved cherry tomato

    500g shredded leftover turkey breast

    100g rocket

    seeds 1 pomegranate or 110g tub pomegranate seeds

    a few mint leaves

Method

    STEP 1

    Tear the pitta into pieces and fry in the olive oil until crisp. Tip into a bowl, then fry the aubergine for 10 mins until soft. Add to the pitta with the harissa, tomatoes, turkey and rocket. Toss well. Scatter over pomegranate seeds and mint leaves.

By team