Harissa turkey salad with bulgur wheat, pickled chillies and onions
YOU WILL NEED
1 red onion, finely sliced 2 red chillies, finely sliced 1 lemon, juiced Salt, pinch Sugar, pinch 250g bulgur wheat 1 tbsp olive oil, plus extra for taste 25g salted butter 300g leftover turkey, shredded 2 tbsp rose harissa paste 1 bunch flat leaf parsley, finely chopped 100g pomegranate seeds 100g pistachios, toasted and roughly chopped
DIRECTIONS
■ In a bowl, combine the red onion with the chillies, lemon juice, a pinch of salt and a pinch of sugar. Rub the onions between your fingers to ensure the lemon juice coats them, then set aside.
■ Prepare the bulgur wheat by boiling according to the packet instructions. When the liquid has been absorbed, add a drizzle of olive oil while the bulgur wheat is still warm.
■ Put a tablespoon of olive oil and the butter into a frying pan on a medium heat, then add the turkey. When the turkey starts to crisp up and turn golden, add the rose harissa and season.
■ Build the salad by mixing the bulgur wheat, turkey and flat leaf parsley in a large serving platter. Sprinkle over the pomegranate seeds, pistachios and top with the pickled onions and chillies that you set aside at the start.