Leftover turkey salad
“Turkeys are probably the biggest beast you'll ever cook but size doesn't matter. A few simple rules and your bird will be moist, tender and tasty.”
- 400g leftover roast turkey
- 4 tbsp flaked almonds, toasted
- 2 spring onions, thinly sliced (white and light-green part only)
- 2 tbsp mint leaves, torn
- ½ tsp grated orange zest
- 3 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tbsp mayonnaise (optional - it gives the dressing a little richness)
- salt and pepper
What to do with all those leftovers? After you've snacked on the cold roast vegetables, turkey and stuffing and there's still some left over, I like turkey on buttered sourdough bread grilled with mustard and cheddar. Alternatively, try this lovely salad.
Method
Slice the turkey and combine with the almonds, spring onions, mint and zest. Make a dressing with the oil, vinegar, mayonnaise, salt and pepper. Pour over the salad and toss to combine.
To serve
Serve as a salad or pile on slices of fresh, buttered bread.
Serves 4.
