Turkey salad with cranberries and pistachios

Laced with raw sprouts, herbs and spices, this leftover turkey salad is really satisfying and wholesome. Serve with a spoonful of organic yogurt and a sprinkling of toasted pistachios.

SERVES 8

FOR THE SALAD 100g wild rice 2tbsp olive oil 2tsp nigella seeds 1tsp yellow mustard seeds 1tsp cumin seeds 100g quinoa 80g lentilles vertes (or puy) 400ml water 300g sprouts, finely shredded 350g cooked turkey, shredded 30g parsley, finely chopped 100g pistachios, toasted Squeeze of lemon juice Natural or coconut yogurt, to serve FOR THE DRESSING 3tbsp olive oil 1 onion, finely sliced 120g cranberries 4tbsp pomegranate molasses 8tbsp white wine vinegar 75ml water

1 Bring a pan of salted water to the boil and add the wild rice. Simmer gently for 25-30min until tender. Drain and allow to cool.

2 Heat the olive oil in a saucepan and add the spices. Fry for 2min until they begin to pop and then stir in the quinoa and lentils. Continue to fry for 3-5min, stirring continuously until the spices and grains are aromatic and toasted.

3 Pour in the water, stir well and bring to the boil. Cover with a lid and simmer gently for 18-20min until the water has been absorbed and the grains are tender.

4 To make the dressing, heat the oil in a shallow pan and add the onion. Cook gently for 8-10min until the onion is soft and slightly golden. Add the cranberries, followed by the pomegranate molasses, vinegar and water. Simmer gently for 10min until syrupy.

5 Combine the rice and grains, sprouts, turkey, parsley, pistachios and dressing, and plenty of salt and pepper, in a large bowl and stir well. Add a little more olive oil if needed and a generous squeeze of lemon juice. Serve with a drizzle of yogurt.