Per serving
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
(we used a mix of mint, parsley and coriander)
(you can use a mix of white and dark meat)
stoned, halved, peeled and sliced
toasted
large pinch of
juiced
juiced
grated
finely sliced
julienned or grated
finely sliced
peeled and julienned or grated
peeled, cored and julienned or grated
finely sliced
finely sliced
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.
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.
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