21 Dec Syrian Turkey Salad
Syrian Turkey Salad with Clementine Tahini Dressing
I love this Syrian Turkey Salad served warm but it’s delish cold too! Another fabulous way to use up leftovers over the festive season or simply swap for chicken or even halloumi throughout the year. If you have any leftover root veg like carrots, potato etc, you could roughly chop them up and add to the salad too. Look out for aleppo chilli from Syria which works so well in this but any other chilli will be great too.
- Whisk the dressing ingredients together in a medium bowl, add a little warm water to get it to a dressing consistency, (the warm water helps the thick tahini, especially if it’s cold) and then set aside.
- In a large frying pan, toast the nuts until golden for a minute then set aside.
- In the same pan, toast the cumin and chilli for 30 seconds then add the butter, let it melt, then add the turkey and drained chickpeas and coat everything in the spices, letting it fry for about 4 minutes until cooked through and edges turning golden. Season to taste.
- Meanwhile arrange a serving platter with the watercress, fresh herbs, cucumber and avocado then pile on the turkey & chickpeas, scatter with the nuts and pomegranates and drizzle over half of the dressing to serve – let everyone add more themselves!
- 400g of cooked turkey (or chicken), shredded
- 100g watercress or other salad leaves
- 1 large ripe avocado, cubed
- Handful of herbs – i used parsley and mint, roughly chopped
- ½ cucumber or any crunchy veg like celery, radishes, fennel
- 1 x 400ml tin of cooked chickpeas (or other beans), drained and rinsed
- 1 handful fresh pomegranate seeds or use dried fruit like raisins or chopped dates
- 1 large handful pistachio nuts, or walnuts, or any seeds and nuts that need using up
- 1 tsp or more, chilli flakes eg aleppo chili, to taste
- 2 tbsp butter / ghee/ coconut oil
- 1 tbs ground cumin or your favourite spice or spice mix eg harissa or smoked paprika
Clementine tahini dressing
2 heaped tablespoons of tahini 2 tablespoons of extra virgin olive oilJuice and zest of 1 clementine1 tablespoon of apple cider vinegar (or balsamic)1 small clove of garlic, very finely choppedSea salt & pepper