As well as being delicious in its own right, this salad is a great way to use up leftover roast turkey. If you haven’t got turkey then buy roast chicken breast.
Assemble salad, without pomegranate and mint, up to 2hr before serving. Cover and chill. Add pomegranate and mint just before serving.
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Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Cal/Serv:
231
Ingredients
200 g white basmati and wild rice mix
400 g tin chickpeas, drained and rinsed
300 g cooked turkey or chicken, shredded
3 spring onions, finely sliced
2 carrots, peeled and coarsely grated
1 cucumber, peeled into ribbons
150 g pomegranate seeds
Large handful mint, leaves picked and torn
FOR THE DRESSING
1 garlic clove, crushed
1 tsp. sugar
4 Tbsp. lime juice
3 Tbsp. rice vinegar
1 Tbsp. fish sauce
2 Tbsp. vegetable oil
Directions
Step 1Cook rice in a pan of boiling water according to pack instructions, drain and rinse briefly with cold water to stop the cooking. Drain well.
Step 2In a small bowl or jug whisk together the dressing ingredients with some seasoning.
Step 3Tip the drained rice and chickpeas into a large bowl, pour over 1⁄2 the dressing and toss gently. Add the shredded meat, spring onions, carrot and cucumber, remaining dressing and most of the pomegranate and mint (reserving some as garnish). Toss together to combine (with your hands is easiest).
Step 4Tip salad on to a large serving plate, piling the cucumber on top, sprinkle over the reserved pomegranate seeds and mint and serve.
Per serving:
Calories: 231
Protein: 16g
Fat: 5g
Saturates: 1g
Carbs: 29g
Sugars: 5g
Fibre: 3g
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