Turkey and raspberry salad

INGREDIENTS DIRECTIONS

Preheat the oven to 200C (400F), Gas Mark 6. Bring a medium saucepan of water to the boil, add the brown and wild rice, bring the water back to the boil then simmer for 20-25 minutes until just tender.

Drain into a sieve, rinse with cold water and drain again.

Meanwhile, add the onions to a small roasting tin, drizzle with the oil and roast for 25-30 minutes until softened and golden around the edges.

To make the dressing, add the redcurrant jelly, vinegar, mustard and lemon rind and juice to a small saucepan. Season with salt and pepper then whisk over a low heat until the dressing is smooth and the jelly has melted. Leave to cool.

Add the rice, onions, red cabbage and turkey to a large salad plate or bowl. Drizzle over the dressing and lightly toss together.

Shave the asparagus into thin strips by laying the stems on a chopping board and running a swivel bladed vegetable peeler along the length. Sprinkle over the salad with the raspberries and rocket then serve.

Recipe courtesy of lovefreshberries.co.uk