Food writer Elaine Lemm spices up leftover turkey.
Ditch the turkey curry as this fresh, zingy Asian-spiced turkey salad is just great for leftover turkey, goose, duck or chicken this Christmas. Not only is it a taste sensation with all the fruits, nuts, salad leaves and herbs, it is also good for you. The dressing can be made in advance and stored in a jar in the fridge.
Asian-spiced turkey salad with pomegranate, cashews and cranberries
For the dressing
½ red onion
½ red chilli, seeds removed and finely chopped
2 tbsp freshly grated ginger
4 tbsp pomegranate molasses (optional)
2 tbsp dark soy sauce
2 tbsp toasted sesame oil
Juice ½ orange
Juice ½ lime
Extra virgin olive oil
For the salad
150g leftover turkey, chicken or duck, shredded
100g of cashew nuts
100g dried cranberries
2 tsp five spice powder
1 tbsp clear honey
A good handful of fresh mint leaves
A good handful of fresh coriander leaves
75g pomegranate seeds
Put all the dressing ingredients except the olive oil into a food processor or blender and whizz together to produce a smooth sauce. Measure the sauce and add twice the amount of olive oil. Whisk thoroughly then cover and put to one side.
Place a large, roomy frying pan on the stove, heat up to fairly hot and add the leftover meat, nuts and cranberries and warm through shaking the pan to prevent sticking and burning. Add the five spice powder and stir thoroughly, add the honey and stir through. Cook for three to four minutes to make sure everything is hot.
Place the salad leaves in a bowl, add the fresh mint and coriander and drizzle with the dressing to taste. Then either, add the hot meat, fruit and nuts and serve immediately with the pomegranate seeds on top. Or, leave the meat and nuts to go cold and then add to the leaves and serve – a great buffet or party dish.