This fancy salad with help you make the most of all those lovely leftovers over Christmas.

SmartPoints values

Per serve: 7

Per recipe: 27

15 minutes preparation

30 minutes cooking

Serves 4 


Ingredients: 

  • 1 medium aubergine, diced
  • 2 sticks celery, raw, sliced
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds, crushed roughly
  • 4 sprays calorie controlled cooking spray
  • 1 can Merchant Gourmet puy lentils in brine, drained
  • 2 tablespoons capers, in brine
  • 25g Merchant Gourmet Italian sun dried tomatoes, chopped
  • 400g roast turkey, skinless, a mixture of breast and thigh meat
  • 1/2 medium onion, red, finely diced
  • 5 sprigs coriander, fresh, roughly chopped
  • 4 portions rocket or gem lettuce to serve

For the dressing: 

  • 2 tablespoons Filippo Berio olive oil
  • 1 tablespoon wholegrain mustard
  • 3 teaspoons Morrisons red wine vinegar
  • 1 clove garlic, crushed

Method:

  1. Heat the oven to gas 6/200ºC/fan 180ºC. Spread the aubergine and celery over a roasting tray, scatter with the cumin and coriander, season then mist with plenty of cooking spray. Roast for about 30 minutes, turning once, until charred and soft.
  2. Mix the dressing ingredients together. When the veg are ready, put the lentils, capers and tomatoes in a microwaveable bowl and cook, covered for 2½ minutes to heat through. Meanwhile, heat a large frying pan, mist with cooking spray and fry the turkey for a couple of minutes until hot through. Season.
  3. Tip the hot lentils onto a serving platter, add the roasted vegetables, dressing, diced onion, turkey and coriander and tumble everything together gently.
  4. Serve with the salad leaves.

 

 

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