Prep
15 mins

Cooking
10 mins

Serves 4

Classic Crispy

Ingredients

Serves: 4

    • 1 bag of Florette Crispy salad leaves
    • 2 pitta breads
    • 1 cup Greek or natural yoghurt
    • 1⁄2 tsp ground cumin
    • 200g cooked turkey
    • Chopped flat-leaf parsley, handful
    • Chopped coriander, handful
    • 1⁄2 cucumber, sliced into half-moons
    • 2 tomatoes, wedge or roughly chop
    • 1⁄2 tsp coriander seeds
    • 1⁄2 tsp cumin seeds
    • 4 tbsp extra-virgin olive oil
    • Juice of 1 lemon
    • 1 garlic clove, crushed or ½  tsp lazy garlic
    • 1 red onion, diced
    • 80g dried apricot pieces
    • 80g chopped pistachios

Method

  1. Preheat the oven to 180°C.
  2. Split the pitta in half (so same size, thinner breads) place on a baking tray and bake for 8-10 minutes then leave to one side.
  3. Toast the coriander and cumin seeds in a dry pan over a medium heat for 1-2 minutes. Grind to small pieces or a powder to your liking.
  4. For the dressing mix the oil and lemon juice in a small jug or bowl. Add the garlic, onion and toasted spices.
  5. Mix the yogurt, ground cumin and turkey in a bowl and season to taste.
  6. Mix the Crispy leaf salad, herbs, cucumber and tomatoes in your serving bowl and pour over the dressing.
  7. Crumble the pitta and spoon the turkey on top of the salad.
  8. For the final touch of colour and crunch sprinkle the apricots and pistachios on top.
  9. This salad is perfect for using up leftover Christmas turkey while introducing some more exciting flavours between the cheese and pickles!
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