throughout the festive season, I at all times look ahead to the inventive dishes constituted of leftovers
In the course of the festive season, I at all times look ahead to the inventive dishes constituted of leftovers – however utilizing up all of the elements from the night time earlier than is an effective behavior to maintain all yr spherical. This recipe options shredded turkey, however you would additionally attempt it with rooster or go with out the meat for a vegetarian-friendly model. It has the freshness all of us begin to crave after a wealthy meal. I prefer it greatest topped with Daylesford’s natural yoghurt and a handful of pistachios.
Serves 8
Elements
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 inexperienced lentils (or Puy)
300g Brussels sprouts, finely shredded
350g cooked turkey, shredded
30g parsley, finely chopped
100g pistachios, toasted
pure or coconut yoghurt, to serve
For the dressing:
3 tbsp olive oil
1 onion, finely sliced
120g cranberries
4 tbsp pomegranate molasses
8 tbsp white wine vinegar
75 ml water
Carry a pan of salted water to the boil and add the wild
rice. Simmer gently for 25-Half-hour till tender. Drain and permit to chill.
Warmth the olive oil in a saucepan and add the spices. Fry for two minutes till the spices start to pop after which stir within the quinoa and lentils. Proceed to fry for 3-5 minutes, stirring repeatedly till the spices and grains are fragrant and toasted.
Pour within the water, stir effectively and produce to the boil. Cowl with a lid and simmer gently for 18-20 minutes till the water has been absorbed and the grains are tender.
To make the dressing, warmth the olive oil in a shallow pan and add the onion. Prepare dinner gently for 8-10 minutes till the onion is comfortable and barely golden. Add the cranberries, adopted by the pomegranate molasses, vinegar and water. Simmer gently for 10 minutes till syrupy.
Mix the grains, sprouts, turkey, parsley, pistachios and dressing, and loads of salt and pepper, in a big bowl and stir effectively. Add a bit extra olive oil if wanted and a beneficiant squeeze of lemon juice. Lastly, serve with a drizzle of natural yoghurt.
