Leftover quick turkey naan pizza recipe

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  • Serves 2
  • 10mins to prepare and 10mins to cook
  • 595 calories / serving
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100QuickTurkWrap HE
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The tomatoes and rocket add a sharp zesty flavour to this lunch. This recipe is a mouthwatering leftovers idea from our Indian spiced turkey dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be reheated more than once.

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Begin by making the yogurt dressing, mix all of the ingredients together, seasoning to taste.
  2. Place the naans on a lined baking sheet, brush with the oil and scatter with the cumin seeds, onion, turkey and tomatoes. Bake in the oven for 10 minutes. Spoon over the dressing, top with rocket leaves and serve.

See more Turkey recipes  

Please note that 90g (3 1/2oz) of turkey is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 2 Peshwari naan breads
  • 7.5ml (1/2tbsp) olive oil
  • 1/4tsp cumin seeds
  • 90g (3 1/2oz) leftover roast turkey, sliced into fat pieces
  • 1/2 red onion, finely sliced and rinsed under cold water
  • 6 cherry tomatoes, halved
  • handful rocket leaves
  • For the dressing

  • 1/2 small garlic clove, crushed
  • 1/4 cucumber, coarsely grated & squeezed to remove excess water
  • 60g (2oz) natural yogurt
  • good squeeze lemon juice
  • a few finely shredded mint leaves
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  • Energy 2514kj 595kcal 30%
  • Fat 17g 24%
  • Saturates 3g 15%
  • Sugars 11g 12%
  • Salt 2.6g 43%

of the reference intake
Carbohydrate 86.5g Protein 28.7g Fibre 6.2g

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