Drain the antipasti and set aside, reserving 4 tbsp of the marinade liquid from the jar.
Place a large frying pan or wok over medium heat and add the harissa paste and turkey. Stir-fry for 3-4 minutes until turkey is heated through. Add the carrots, chickpeas and antipasti and cook for a further 3-4 minutes. Add a splash of water if the mixture starts to stick to the base of the pan.
Transfer to a large serving platter and add the reserved marinade, sherry vinegar and olives. Season. Allow to cool.
Add the salad leaves, parsley and pine nuts and gently toss to combine. Serve before the leaves start to wilt.
Use any combo of cooked, starchy root veg, such as parsnip, squash or celeriac.
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