
The recipe was added to the favourites.
Show favouritesThe recipe was removed from the favourites.
Show favouritesAn error occurred. Please try again.
Ingredients
300 g g | Turkey
Turkey (Leftover) | ||
100 g g | Stuffing Stuffing | ||
150 g g | Brussels Sprout Brussels Sprout | ||
1 pinches pinch | Salt Salt | ||
1 pieces piece | Pomegranates Pomegranate | ||
1 handfuls handful | Parsley Parsley | ||
3 tbsp tbsp | Rapeseed Oil Rapeseed Oil | ||
2 tbsp tbsp | Lemon
Lemon (Juice) | ||
1 cloves clove | Garlic Garlic |
Add ingredients to existing shopping list or create new one
Create new shopping listWarm Winter Salad with Leftovers
This recipe was liked
This recipe was disliked
An error occurred. Please try again.
Method
Preparation:
- Combine all of the ingredients for the dressing in a small jar. Season with salt and pepper, seal with a lid and shake until combined. Refrigerate until needed.
- Heat butter in a large frying pan over a medium heat. Once foaming, add the roasted veg. Season with salt and pepper & cook for 3-4 minutes until warmed through.
- Add the turkey and stuffing and stir gently.
- Arrange the sprout leaves around a large platter and add the warmed leftovers.
- Toss the salad leaves with the dressing to coat, then pile them over the top of the salad. Scatter over the pomegranate seeds & the parsley to serve.
TIP:
To remove the seeds from a pomegranate, slice it in half & place it, cut-side down, into the palm of your hand. Knock the rounded side of the pomegranate with a spoon until the seeds fall out into your hand.