SPICED TURKEY WITH BULGUR & POMEGRANATE SALAD

Spiced turkey with bulgur & pomegranate salad image

This North African style salad uses turkey baked in a parcel to retain all the delicious juices

Provided by Lucy Netherton

Time 40m

Number Of Ingredients 9

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Ingredients

2 tbsp each chopped dill, parsley and mint
zest and juice 1 lemon
1 tbsp harissa paste
500g/1lb 2oz turkey breast fillets
2 tbsp white wine or water
250g pack bulgur wheat or a mix- we used quinoa and bulgur mix)
2 tomatoes , chopped
½ cucumber , diced
100g pack pomegranate seeds

Steps:

Heat oven to 200C/180C fan/gas 6. Mix together half the herbs, half the lemon zest and juice, and all the harissa with some seasoning. Rub the turkey in the marinade and leave for 5 mins (or up to 24 hrs in the fridge).
Lay out a large sheet of foil. Put the turkey and marinade, and wine or water, on top, then cover with another layer of foil, fold and crimp the edges to seal. Transfer the parcel to a tray, then bake for 30 mins until cooked through.
Meanwhile, make the salad. Cook the bulgur following pack instructions. Drain, then mix with the remaining herbs, lemon zest and juice, plus the tomatoes, cucumber and pomegranate seeds. Slice the turkey and serve on top of the salad with the foil parcel juices poured on top.

Nutrition Facts : Calories 304 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 0.7 milligram of sodium