Lebanese turkey salad
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Lebanese turkey salad
Serves: 4
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
370Kcal
Fat
21gr
Saturates
5gr
Carbs
18gr
Sugars
10gr
Fibre
4gr
Protein
25gr
Salt
0.4gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1 large wholemeal pitta
- 100g Greek yogurt
- ½ tsp ground cumin (optional)
- 200g cooked turkey, shredded
- 70g wild rocket
- 3 tbsp chopped flat-leaf parsley
- 3 tbsp chopped coriander
- ½ cucumber, halved, deseeded and sliced
- 2 tomatoes, cut into wedges
- 50g dried apricots, chopped
- 50g pistachio nuts, chopped
For the dressing
- ½ tsp coriander seeds
- ½ tsp cumin seeds
- 4 tbsp extra-virgin olive oil
- juice of 1 lemon, to taste
- 1 garlic clove, crushed
- 1 red onion, finely sliced
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Cut the pitta in half, place on a baking tray and toast in the oven for 10-15 minutes. Set aside to cool.
- For the dressing, toast the coriander and cumin seeds in a pan for 1-2 minutes. Grind to a powder in a pestle and mortar.
- Whisk together the oil and lemon juice. Add the garlic, onion and spices, and season.
- Mix together the yogurt, ground cumin (if using), turkey and some seasoning.
- Put the rocket, herbs, cucumber and tomatoes in a bowl; add the dressing. Crumble in the pitta.
- Pile the salad on to a plate; top with the turkey. Sprinkle over the apricots and pistachios.
