Poached turkey, kale and roasted cherry salad

Serves 2

To prepare: 10 minutes, plus softening

To cook: 30 minutes

Ingredients

200g cherries

1tbsp soft brown sugar 1tbsp balsamic vinegar 4tbsp olive oil

1tbsp Dijon mustard

1tbsp runny honey

1 bunch kale, leaves picked and sliced

200g turkey (or chicken) breast 350ml chicken or vegetable stock (or water)

30g almonds, toasted

Method

Preheat the oven to 1800C, gas mark 4. Put the cherries in a bowl, drizzle with the brown sugar, 1 tsp vinegar and 1 tbsp olive oil, and turn to coat.

Tip on to a baking tray and cook for 15 minutes, or until the berries have softened and started to release their juices.

Put the mustard, honey and remaining vinegar in a large bowl and stir to combine. Season and gradually whisk in the remaining olive oil. Tip in the kale and mix really well to ensure that each piece is well coated with dressing. Transfer to the fridge and leave for 1 to 2 hours to soften.

Set a saucepan with the stock or water over a medium heat. Add the turkey or chicken, reduce the heat and simmer for about 12 to 14 minutes, or until the meat is completely cooked through. Remove from the liquid, leave to cool slightly then shred into pieces.

To serve, arrange the kale leaves on a large plate or platter. Add in the chopped almonds and shredded turkey or chicken. Top the salad with the roasted cherries, spooning over any juices.