Leftover turkey grain bowls with za’atar, rainbow slaw & harissa yogurt

SERVES 4 PREP 40 mins NO COOK EASY

4 tbsp natural probiotic yogurt 1 tbsp rose harissa

200g cooked wild rice

200g cooked puy or

black lentils

2 tbsp chopped mixed herbs (we used a mix of mint, parsley and coriander)

1 tbsp olive oil

1 tbsp za’atar

200g leftover roast turkey (you can

use a mix of white and dark meat) 1 avocado, stoned, halved, peeled

and sliced

2 tbsp toasted pumpkin seeds For the tahini dressing

1 tsp maple syrup large pinch of white pepper

2 tbsp tahini tsp ground turmeric 1 clementine, juiced

1 lemon, juiced

2 tbsp olive oil

1 garlic clove, grated

1 tsp grated ginger tsp cayenne pepper

For the rainbow slaw small red cabbage, inely sliced 4 carrots, julienned or grated 100g Brussels sprouts, inely sliced 1 parsnip, peeled and julienned

or grated

1 apple, peeled, cored and

julienned or grated red onion, inely sliced

1 green chilli, inely sliced

1 Combine the yogurt and harissa, and set aside. To make the dressing, tip the maple syrup, white pepper, a large pinch of salt, the tahini, turmeric, clementine juice, half the lemon juice, the oil, 2 tbsp hot water, the garlic, ginger and cayenne into a small food processor and blitz until combined and creamy. Taste and adjust the seasoning with a little more lemon or salt, as needed. 2 Toss all the slaw ingredients together in a large bowl. Season well, then drizzle with most of the dressing and toss again to coat. In another large bowl, combine the cooked rice, lentils and the herbs. Dress with the remaining lemon lemon juice, the olive oil and some seasoning. Scatter the za’atar over the leftover turkey. Divide the grain mixture between four serving bowls, and arrange the seasoned turkey, sliced avocado and slaw on top. Scatter over the pumpkin seeds and finish with a dollop of the harissa yogurt. Serve the remaining dressing on the side.

GOOD TO KNOW folate • vit c • 3 of 5-a-day • gluten free

PER SERVING 592 kcals • fat 27g • saturates 6g • carbs 47g • sugars 17g • ibre 15g • protein 33g • salt 0.5g