Name: Leftover turkey grain bowls with za’atar, rainbow slaw & harissa yogurt
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 tbsp natural probiotic yogurt; 1 tbsp rose harissa; 200g cooked wild rice; 200g cooked puy or black lentils; 2 tbsp chopped mixed herbs (we used a mix of mint, parsley and coriander); 1 tbsp olive oil; 1 tbsp za’atar; 200g leftover roast turkey (you can use a mix of white and dark meat); 1 avocado stoned, halved, peeled and sliced; 2 tbsp toasted pumpkin seeds; 1 tsp maple syrup; large pinch of white pepper; 2 tbsp tahini; 1⁄2 tsp ground turmeric; 1 clementine juiced; 1 lemon juiced; 2 tbsp olive oil; 1 garlic clove grated; 1 tsp grated ginger; 1⁄2 tsp cayenne pepper; 1⁄4 small red cabbage finely sliced; 4 carrots julienned or grated; 100g Brussels sprouts finely sliced; 1 parsnip peeled and julienned or grated; 1 apple peeled, cored and julienned or grated; 1⁄2 red onion finely sliced; 1 green chilli finely sliced

Leftover turkey grain bowls with za’atar, rainbow slaw & harissa yogurt

4 tbsp natural probiotic yogurt
1 tbsp rose harissa
200g cooked wild rice
200g cooked puy or black lentils
2 tbsp chopped mixed herbs
(we used a mix of mint, parsley and coriander)
1 tbsp olive oil
1 tbsp za’atar
200g leftover roast turkey
(you can use a mix of white and dark meat)
1 avocado
stoned, halved, peeled and sliced
2 tbsp toasted pumpkin seeds

For the tahini dressing

1 tsp maple syrup
large pinch of white pepper
2 tbsp tahini
1⁄2 tsp ground turmeric
1 clementine
juiced
1 lemon
juiced
2 tbsp olive oil
1 garlic clove
grated
1 tsp grated ginger
1⁄2 tsp cayenne pepper

For the rainbow slaw

1⁄4 small red cabbage
finely sliced
4 carrots
julienned or grated
100g Brussels sprouts
finely sliced
1 parsnip
peeled and julienned or grated
1 apple
peeled, cored and julienned or grated
1⁄2 red onion
finely sliced
1 green chilli
finely sliced

Method

step 1
Combine the yogurt and harissa, and set aside. To make the dressing, tip the maple syrup, white pepper, a large pinch of salt, the tahini, turmeric, clementine juice, half the lemon juice, the oil, 2 tbsp hot water, the garlic, ginger and cayenne into a small food processor and blitz until combined and creamy. Taste and adjust the seasoning with a little more lemon or salt, as needed.
step 2
Toss all the slaw ingredients together in a large bowl. Season well, then drizzle with most of the dressing and toss again to coat. In another large bowl, combine the cooked rice, lentils and the herbs. Dress with the remaining lemon lemon juice, the olive oil and some seasoning. Scatter the za’atar over the leftover turkey. Divide the grain mixture between four serving bowls, and arrange the seasoned turkey, sliced avocado and slaw on top. Scatter over the pumpkin seeds and finish with a dollop of the harissa yogurt. Serve the remaining dressing on the side.