One of the best things about this Moroccan turkey salad is that this amazing North African recipe combines sweet, spicy, and savory all into one dish. Dijon mustard and cumin add a wonderfully subtle heat to Moroccan turkey salad while dried apricots and chopped cashews give it a great sweetness and a bit of a crunch. Not a huge turkey fan? No worries – you can easily substitute with chicken. Eat this alone or serve on a bed of sweet potatoes. You will have to taste this easy Moroccan turkey salad recipe to believe how delicious it is. Oh, I almost forgot: this easy African recipe is not only very tasty, it’s pretty light, fresh and healthy too, so it’s delicious and perfect especially in the summertime. If you don’t like pomegranate just leave it and add some green onion instead.
INGREDIENTS 2 pitta breads 2 tablespoons olive oil 1 diced aubergine 1 tablespoon harissa 250g halved cherry tomatoes 500g shredded leftover turkey breast 100g rocket Seeds of 1 pomegranate
A few mint leaves
Tear the pitta into pieces and fry in the olive oil until crisp. Tip into a bowl, then fry the aubergine for 10 mins until soft. Add to the pitta with the harissa, tomatoes, turkey and rocket. Toss well. Scatter over pomegranate seeds and mint leaves and serve your Moroccan turkey salad immediately.