ZINGY TURKEY, CITRUS & POMEGRANATE SALAD

Cook: 50 mins | Serves: 4-8

Ingredients

• 1 small butternut squash

• 3 red onions

• 4 tbsp olive oil

• Sea salt

• Freshly ground pepper

• A few of handfuls of leftover turkey, shredded

• 1 orange

• 1 tsp fennel seeds

• Leftover roast veg (optional)

• 1 grapefruit

• 1cm slice of fresh turmeric

• 2 tsp honey

• 1 tbsp cider vinegar

• 1 fennel bulb

• 2 clementines

• 1 pomegranate

• A handful of mint leaves

• A large handful of flat-leaf parsley, leaves only

• 100g walnut halves

• A few handfuls of peppery salad leaves

• Parmesan shavings, to serve

Method

1. Preheat your oven to 200°C/fan 180°C/gas 6. Cut the squash in half and scoop out the seeds. Slice into 2cm-thick wedges. Peel the onions and cut them into quarters. Tumble the squash and onions onto a baking tray. Drizzle over 2 tbsp olive oil. Season generously with salt and pepper. Roast for 20 mins.

2. Meanwhile, place the turkey in a baking dish. Squeeze over the juice of 1 orange. Cover tightly with foil. If you have any leftover roast veg, such as roast potatoes or parsnips, add a handful or two to the tray. Roast for a further 20 mins until the squash and onions are soft and slightly charred, the leftover veg warmed and crisped up. Slide the dish with the turkey on the shelf below the tray of veg to warm through at the same time.

3. Squeeze the juice from the grapefruit into a large jam jar or small blender. Peel and grate in the turmeric (wear gloves to protect your fingers from stains). Pour in 2 tbsp olive oil, the honey and cider vinegar. Add a pinch of salt and pepper. Shake or blitz till combined into a dressing. Set aside.

4. Using a vegetable peeler, thinly shave the fennel into ribbons.

Peel the clementines and thinly slice them. Halve the pomegranate and place one cut-side down in the palm of your hand. Holding it over a bowl, whack the pomegranate with a spoon and the seeds should tumble out. Pull out any remaining ones and repeat with the other half.

5. Roughly chop the herbs. Dry fry the walnuts over a medium heat for 2-3 mins until aromatic and lightly browned.

6. Take the roast squash, onion and veg out of the oven. Add the warmed turkey to the veg. Scatter over the salad leaves, herbs and fennel ribbons. Drizzle over the dressing. Lightly toss everything together with your hands. Divide between plates, or transfer to a large serving platter.

7. Arrange the clementine slices on the salad and scatter over the pomegranate seeds and toasted walnuts. Shave over some parmesan and serve straight away.