Shredded turkey, mint, and pomegranate salad
ServeS 4
Arrange 2 handfuls of arugula leaves on a serving plate, and top with 10oz (300g) sliced cooked turkey breast.
Scatter a bunch of scallions, sliced, a handful of fresh mint leaves, and the seeds of 1 pomegranate over the turkey.
Whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon freshly squeezed lemon juice, 1 tablespoon pomegranate molasses, and a pinch of ground cinnamon.
Season with sea salt and freshly ground black pepper. Taste the dressing, adding a pinch of sugar if it needs sweetening. Drizzle over the salad, and serve at once.
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