Leftover turkey grain bowls with za’atar, rainbow slaw & harissa yogurt

Per serving

592kcal
33гProteins
27гFats
47гCarbs

Make the most of your turkey leftovers at Christmas and make these grain bowls with rainbow slaw and a tahini dressing. They're easy and full of flavour

Ingredients

4 serv.
  • natural probiotic yogurt4 tbsp tbsp
  • rose harissa1 tbsp tbsp
  • cooked wild rice200g g
  • cooked puy or black lentils200g g
  • chopped mixed herbs2 tbsp tbsp

    (we used a mix of mint, parsley and coriander)

  • olive oil1 tbsp tbsp
  • za’atar1 tbsp tbsp
  • leftover roast turkey200g g

    (you can use a mix of white and dark meat)

  • avocado1

    stoned, halved, peeled and sliced

  • pumpkin seeds2 tbsp toasted tbsp

    toasted

  • maple syrup1 tsp tsp
  • white pepperlarge pinch of

    large pinch of

  • tahini2 tbsp tbsp
  • ground turmeric1⁄2 tsp tsp
  • clementine1

    juiced

  • lemon1

    juiced

  • olive oil2 tbsp
  • garlic clove1

    grated

  • grated ginger1 tsp
  • cayenne pepper1⁄2 tsp
  • red cabbage1⁄4 small

    finely sliced

  • carrots4

    julienned or grated

  • Brussels sprouts100g

    finely sliced

  • parsnip1

    peeled and julienned or grated

  • apple1

    peeled, cored and julienned or grated

  • red onion1⁄2

    finely sliced

  • green chilli1

    finely sliced

Step-by-step instructions

  1. 1

    Combine the yogurt and harissa, and set aside. To make the dressing, tip the maple syrup, white pepper, a large pinch of salt, the tahini, turmeric, clementine juice, half the lemon juice, the oil, 2 tbsp hot water, the garlic, ginger and cayenne into a small food processor and blitz until combined and creamy. Taste and adjust the seasoning with a little more lemon or salt, as needed.

  2. 2

    Toss all the slaw ingredients together in a large bowl. Season well, then drizzle with most of the dressing and toss again to coat. In another large bowl, combine the cooked rice, lentils and the herbs. Dress with the remaining lemon lemon juice, the olive oil and some seasoning. Scatter the za’atar over the leftover turkey. Divide the grain mixture between four serving bowls, and arrange the seasoned turkey, sliced avocado and slaw on top. Scatter over the pumpkin seeds and finish with a dollop of the harissa yogurt. Serve the remaining dressing on the side.

Source: bbcgoodfood.com
Original recipe

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