Moroccan turkey salad

• pitta breads2 2
• olive oil↗2 tbsp 2 tbsp
• diced aubergine1 1
• harissa↗1 tbsp 1 tbsp
• halved cherry tomato250g 250g
• 500g shredded leftover turkey 500g

  breast

• rocket↗100g 100g
• seeds 1 pomegranate↗

  or 110g tub pomegranate seeds

• a few mint

  leaves

Step-by-step instructions

1. 1

   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.