Turkey leg and bean salad
“A new manifesto for Christmas lunch.”
- 2 tbsp of well-washed capers
- 1/2 cup of flat-leaf parsley
- 700g of canned borlotti beans or chickpeas
- 750g of cooked turkey leg meat
- 2 thinly sliced spring onions
- 1tbsp of Dijon mustard
- 2 tbsp of red-wine vinegar
- 6 tbsp of extra virgin olive oil
The legs can be roasted one or two days before, then stripped for the salad.
Method
Chop 2 tbsp of well-washed capers with a 1/2 cup of flat-leaf parsley and put in a salad bowl with 700g of canned borlotti beans or chickpeas that have been well-drained and rinsed. Add 750g of cooked turkey leg meat in bite-sized pieces and 2 thinly sliced spring onions.
Make a dressing by mixing 1tbsp of Dijon mustard, 2 tbsp of red-wine vinegar and 6 tbsp of extra virgin olive oil.
Toss
and serve.
