Leftover turkey platter

Name: Leftover turkey platter | Asda Good Living
Total time: 25 min
Yield: 10
Cuisine: British
Ingredients: 1 tbsp Vegetable Oil; A bunch of Spring Onions, finely sliced; 1 Garlic clove, crushed; A pinch of Chilli Flakes (optional); 300g Bulgur Wheat, rinsed and drained; 500-600g cooked Turkey, shredded; 800ml hot Stock, made with 1 stock cube; 2 Clementines, juice and zest, plus 1 extra cut into segments to garnish; 30g pack fresh Coriander, leaves and stalks chopped; 75g shelled Pistachios, chopped; 200g Pomegranate seeds; 150g Greek Yoghurt; 1 tsp Harissa Paste

Liven up your turkey with this fresh and zesty bulgur wheat salad, packed full of colour and crunch.

By Asda Good Living,23rd October 2023

Cook: 25 Mins

Serves: 10

Price: £1.01 per serving

Nutritional Information

Each 214g serving contains

Energy
4560kj
509kcal

25%

Fat
15.6g

Med
22%

Saturates
8.3g

High
42%

Sugars
24g

Med
27%

Salt
2.48g

High
41%

of your reference intake.
Typical energy values per 100g:
2131kj/509kcal

Ingredients

1 tbsp Vegetable Oil

A bunch of Spring Onions, finely sliced

1 Garlic clove, crushed

A pinch of Chilli Flakes (optional)

300g Bulgur Wheat, rinsed and drained

500-600g cooked Turkey, shredded

800ml hot Stock, made with 1 stock cube

2 Clementines, juice and zest, plus 1 extra cut into segments to garnish

30g pack fresh Coriander, leaves and stalks chopped

75g shelled Pistachios, chopped

200g Pomegranate seeds

150g Greek Yoghurt

1 tsp Harissa Paste

Method

Heat 1 tbsp oil in a large frying pan over a medium heat. Add the spring onions and fry for 1 min, then add the garlic and chilli flakes, if using, and fry for a further 1 min.

Add the bulgur wheat to the pan and stir well to coat the grains in the oil. Scatter the shredded turkey over the top of the grains then pour over the hot stock. Reduce the heat to low and simmer gently for 10 mins.

Meanwhile, mix together the ingredients for the harissa yoghurt along with a pinch of salt and some freshly ground black pepper. Set aside.

Once the grains have cooked for 10 mins, add the clementine juice and zest into the pan along with a pinch of salt and some freshly ground black pepper. Turn off the heat and cover the pan, either with a tight-fitting lid or with tin foil. Leave to steam for 5 mins.

When ready to serve, tumble everything from the pan into a large mixing bowl and fluff up the grains with a fork. Add the coriander, pistachios and pomegranate seeds and mix well. Pile onto a serving platter, finishing with the clementine segments and serving the harissa yoghurt alongside.