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Juicy Za'atar Turkey Salad with Pomegranate
Zesty Middle Eastern za’atar coats our succulent British turkey. Served over sweet vitamin A-rich carrots and nutty quinoa. A scattering of pomegranate seeds adds colour and a juicy crunch.
Prep in 10
High protein
1/3 daily fibre
8 plants
Low sat fat
Serving size
Ingredients
- 2 carrot
- 80g quinoa (quinoa (100%))
- 2 tsp za'atar (Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
- 75g pomegranate seeds
- 40g rocket
- 1 unwaxed lemon
- 1 onion
- 1 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 15g creamed coconut
- 300g British diced turkey breast
Nutritional Information
Calories: 692
Protein: 44g
Carbs: 53g
Fat: 30g
Ingredients
- 75g pomegranate seeds (use half)
- 2 tsp za'atar (use half) (Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
- 40g rocket (use half)
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 80g quinoa (use half) (quinoa (100%))
- 1 onion (use half)
- 150g British diced turkey breast
- 2 carrot
- 1 tbsp harissa paste (use half) (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 15g creamed coconut (use half)
- 1 unwaxed lemon (use a quarter)
Nutritional Information
Calories: 647
Protein: 44g
Carbs: 62g
Fat: 20g
Juicy Za'atar Turkey Salad with Pomegranate
Zesty Middle Eastern za’atar coats our succulent British turkey. Served over sweet vitamin A-rich carrots and nutty quinoa. A scattering of pomegranate seeds adds colour and a juicy crunch.
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Cooking Instructions
- Preheat the oven to 200C / fan 180C / gas mark 6. Cut the carrots into batons (peel optional). Roughly chop the onion. Transfer the veg to one side of a large lined baking tray. Drizzle with 1 tbsp oil and bake for 15 mins. After 10 mins add the turkey to the vegetable tray and rub with the za’atar, 1 tbsp oil and a pinch of sea salt. Bake for a further 11 mins, until cooked through and golden.
- Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked.
- Make the sauce; dissolve the creamed coconut in a jug with 100ml boiling water (50ml for 1 person). Stir in the sundried tomato paste and harissa.
- Drain the cooked quinoa, then return to the pan. Stir half the sauce, the roasted veg, pomegranate seeds, juice from half the lemon and rocket through the cooked quinoa. Season with sea salt and black pepper.
- Check your turkey is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
- Serve the quinoa salad topped with the turkey. Garnish with the remaining sauce and lemon, as wedges.
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