A twist on the classic recipe
(1 votes)
Cook: 45 Mins
Serves: 8
Price: £2.08 per serving
Nutritional Information
Each 232g serving contains
Energy
1543kj
369kcal
1543kj
369kcal
18%
Fat
19.5g
19.5g
Med
28%
28%
Saturates
2.3g
2.3g
Med
12%
12%
Sugars
17.6g
17.6g
High
20%
20%
Salt
0.46g
0.46g
Med
8%
8%
of your reference intake.
Typical energy values per 100g:
665kj/159kcal
Typical energy values per 100g:
665kj/159kcal
Ingredients
700ml cold water
150g Good & Balanced bulgur wheat
1 bunch spring onions, trimmed and sliced
150g Good & Balanced Pecans, chopped
100g Good & Balanced Chopped Apricots
100g Good & Balanced Dried Cranberries
80g pomegranate seeds
Juice 4 lemons
6tbsp olive oil or Extra Special Cold-Pressed Rapeseed Oil
8tbsp chopped flat leaf parsley
8tbsp chopped coriander
5tbsp chopped mint
1tbsp harissa paste
1tbsp clear honey
1 x 340g Butcher’s Selection British Turkey Breast Fillet
Method
1
Place the cold water in a bowl with the bulgur wheat. Cover with clingfilm and set aside for 30 minutes, or better still overnight. Drain off any liquid. Break up with a fork.
2
Add the spring onions, pecans, apricots, cranberries, pomegranate seeds, lemon juice, 5tbsp oil and the herbs and mix well. Season with ground black pepper.
3
Mix the remaining oil and harissa in a bowl. Slice the turkey into 1cm strips and add to the bowl, mixing to coat. Stir-fry in a hot pan until cooked through. Stir in the honey. Season.
4
Add the cooked Turkey to the salad, tossing to combine.
5
Serve either warm or cold.
6
Top Tip: For a softer texture, you can cover the bulgar wheat with boiling hot stock or water and stand for 30 minutes before draining.