Shredded Turkey, Raw Sprout, Wild Rice & Quinoa Salad

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.