Turkey, caperberry & olive salad meal ideas
Ingredients
1 teaspoon Dijon mustard
1/4 cup (60ml) extra virgin olive oil
Finely grated zest and juice of 1 lemon
300g leftover cooked turkey meat
1 cup (160g) green olives, pitted, roughly chopped
1/2 cup (80g) caperberries
1 bunch flat-leaf parsley, leaves picked
1 bunch watercress, sprigs picked
250g punnet yellow grape tomatoes, halved (see note)
1/4 cup (40g) smoked almonds (see note)
Turkey, caperberry & olive salad meal ideas
Method
Step 1
Whisk the Dijon mustard, oil and lemon zest and juice together. Season with sea salt and freshly ground black pepper and set aside.
Step 2
Using two forks, shred the turkey meat, then place in a large bowl with the olives, caperberries, parsley, watercress, grape tomatoes and smoked almonds. Season with sea salt and freshly ground black pepper. Drizzle over the dressing, then toss salad well to combine and serve immediately.
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