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.
- 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.
- 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 mins. Spoon over the dressing, top with rocket leaves and serve.
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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.