Shredded Turkey, Raw Sprout, Toasted Wild Rice, Quinoa & Lentil Salad With Cranberries & Pistachios
INGREDIENTS(Serves 8 )
For the salad
- 100g wild rice
- 2 tbsp olive oil
- 2 tsp nigella seeds
- 1 tsp yellow mustard seeds
- 1 tsp cumin seeds
- 400ml water
- 100g quinoa
- 80g lentil verts (or puy)
- 300g sprouts, finely shredded
- 350g cooked turkey, shredded
- 30g parsley, finely chopped
- 100g pistachios, toasted
- Natural or coconut yoghurt, to serve
For the dressing
Laced with raw sprouts, herbs and spices, this leftover turkey salad salad is satisfying and wholesome, perfect for feeding a crowd over the festive season. We love to serve it with a spoonful of our organic yoghurt and a sprinkling of toasted pistachios.
For more Christmas leftover recipe inspiration, click here.
METHODDIFFICULTY: Medium 1 HR 30 MINS
Bring a pan of salted water to the boil and add the wild rice. Simmer gently for 25-30 minutes until tender. Drain and allow to cool.
Heat the olive oil in a saucepan and add the spices. Fry for 2 minutes until the spices begin to pop and then stir in the quinoa and lentils. Continue to fry for 3-5 minutes, stirring continuously until the spices and grains are aromatic and toasted.
Pour in the water, stir well and bring to the boil. Cover with a lid and simmer gently for 18-20 minutes until the water has been absorbed and the grains are tender.
To make the dressing, heat the olive oil in a shallow pan and add the onion. Cook gently for 8-10 minutes until the onion is soft and slightly golden. Add the cranberries, followed by the pomegranate molasses, vinegar and water. Simmer gently for 10 minutes until syrupy.
Combine the grains, sprouts, turkey, parsley, pistachios and dressing, and plenty of salt and pepper, in a large bowl and stir well. Add a little more olive oil if needed and a generous squeeze of lemon juice. Finally, serve with a drizzle of organic yoghurt.