Even after Boxing Day I’m sure that you still have turkey left over. Well, this is a single-platter dish that combines the leftover turkey with bulgur wheat and citrus to give you a light but zingy and filling dish that will give you something different to make with your leftovers.
Prep time: 20 minutes/Cook time: 25 minutes/Serves: 10
Ingredients:
1 tbsp Vegetable Oil
A bunch of Spring Onions, finely sliced
1 Garlic clove, crushed
A pinch of Chilli Flakes (optional)
300g Bulgur Wheat, rinsed and drained
500-600g cooked Turkey, shredded
800ml hot Stock, made with 1 stock cube
2 Clementines, juice and zest, plus 1 extra cut into segments to garnish
30g pack fresh Coriander, leaves and stalks chopped
75g shelled Pistachios, chopped
200g Pomegranate seeds
150g Greek Yoghurt
1 tsp Harissa Paste
Method:
Heat 1 tbsp oil in a large frying pan over a medium heat. Add the spring onions and fry for 1 min, then add the garlic and chilli flakes, if using, and fry for a further 1 min.
Add the bulgur wheat to the pan and stir well to coat the grains in the oil. Scatter the shredded turkey over the top of the grains then pour over the hot stock. Reduce the heat to low and simmer gently for 10 mins.
Meanwhile, mix together the ingredients for the harissa yoghurt along with a pinch of salt and some freshly ground black pepper. Set aside.
Once the grains have cooked for 10 mins, add the clementine juice and zest into the pan along with a pinch of salt and some freshly ground black pepper. Turn off the heat and cover the pan, either with a tight-fitting lid or with tin foil. Leave to steam for 5 mins.
When ready to serve, tumble everything from the pan into a large mixing bowl and fluff up the grains with a fork. Add the coriander, pistachios and pomegranate seeds and mix well. Pile onto a serving platter, finishing with the clementine segments and serving the harissa yoghurt alongside.
