Leftover warm turkey salad recipe

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  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 290 calories / serving
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98WarmTurkSalad HE
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This colourful salad looks amazing and is hearty and filling as a main meal. 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 Mark 6, 200°C, fan 180°C. Scatter the squash over a shallow roasting tray and drizzle with the oil, chilli flakes and seasoning. Roast in the oven for 15 minutes. Add the bacon pieces, shredded turkey and tomatoes to the tin and continue to roast for 15 minutes or until the squash is tender and the turkey warmed through.

Meanwhile, whisk the dressing ingredients together, seasoning to taste, set to one side. Boil a pan of water and cook the green beans for 4 minutes or until tender, drain.

Dress the beans and salad leaves with half the dressing and arrange over a serving platter. Top with the squash, turkey, tomatoes and bacon. Drizzle with the remaining dressing and serve straight away.

See more Turkey recipes 

Please note that 200g (7oz) 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

  • 1 butternut squash, peeled and small wedges
  • 15ml (1tbsp) olive oil
  • 1/2tsp dried chilli flakes (optional)
  • 6 rashers streaky smoked bacon, snipped into pieces with kitchen scissors
  • 120g (4oz) fine green beans, trimmed
  • 200g (7oz) leftover roast turkey, torn into large pieces
  • 220g Tesco cherry tomatoes
  • 2 little gems, leaves separated
  • For the dressing

  • 15ml (1tbsp) cider vinegar
  • 30ml (2tbsp) extra virgin olive oil, plus extra to taste
  • 1tsp wholegrain mustard
  • small bunch parsley, leaves finely chopped
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  • Energy 1209kj 290kcal 14%
  • Fat 18g 26%
  • Saturates 4g 20%
  • Sugars 8g 9%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 11.5g Protein 21g Fibre 4.3g

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