turkey tabbouleh with lemon & herbs
 
 

Delicious hot or cold. Make it in advance so you can spend time with your guests instead of in the kitchen

serves 8, ready in 15 min plus soaking

150g Good & Balanced Bulgur Wheat
1 bunch spring onions, trimmed and sliced
150g pecans, chopped
100g Good & Balanced Chopped Apricots
100g dried cranberries
80g pomegranate seeds
Juice 4 lemons
6tbsp Extra Special Cold-Pressed Rapeseed Oil
6tbsp torn flat parsley
8tbsp chopped coriander
5tbsp chopped mint
1tbsp harissa paste
ltbsp clear honey
1 x 340g Butcher's Selection British Turkey Breast Fillet

1 Place the bulgur wheat in a bowl with 700ml cold water. Cover with clingfilm and set aside for 30 mins, or, even better, overnight. Drain and break up with a fork.

2 Add the spring onions, pecans, apricots, cranberries, pomegranate, lemon juice, 5tbsp oil and the herbs. Mix, then season with black pepper.

3 Mix the remaining oil and harissa in a bowl. Slice the turkey into 1cm strips and add to the bowl, mixing to coat. Stir-fry until cooked through. Stir in the honey. Season.

4 Add the turkey to the salad, tossing to combine.

5 Serve either warm or cold.