Middle Eastern Turkey couscous salad
Cut 800 g sweet potato into 2 cm cubes, toss with 60 ml (¼ cup) olive oil and 2 teaspoons sumac. Roast in a preheated 200°C oven for 30 minutes or until tender. Combine 300 g couscous and 375 ml (1½ cups) hot chicken stock in a bowl and cover with plastic wrap. After 10 minutes, fluff up the grains with a fork, season with salt and pepper, add 1 tablespoon finely chopped preserved lemon rind, the sweet potato, 50 g rocket and 400 g sliced roast turkey, toss and drizzle with 80 g (â…“ cup) natural yoghurt and 1 tablespoon pomegranate molasses.
Turkey and Asian herb salad
Crush 1 garlic clove and 1 small red chilli in a mortar and pestle, add 2 tablespoons palm sugar, 50 ml lime juice, 30 ml fish sauce and 30 ml light soy sauce, and stir to dissolve the sugar. Combine 2 finely shredded carrots, 2 halved and sliced Lebanese cucumbers, 100 g mizuna, 1 finely sliced French shallot, 100 g bean shoots, ½ cup each coriander and mint leaves and 400 g shredded roast turkey meat in a bowl. Toss with the dressing and serve.
Healthy turkey and brown rice salad
Heat 30 ml olive oil in a frying pan over medium–low heat. Add 1 thinly sliced red onion, ½ teaspoon ground cumin and cook for 5 minutes or until the onion has softened. Combine with 3 cups cooked brown rice, 200 g blanched broccolini, cut in half, ½ cup flat-leaf parsley leaves, 1 crushed garlic clove, 400 g shredded roast turkey and 200 g halved cherry tomatoes. Gently toss with 60 ml (¼ cup) extra-virgin olive oil, and 60 ml (¼ cup) pink grapefruit juice and season with salt and pepper.
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