Perky Turkey

Nigel Slater dresses leftover turkey in a sweet-and-sour marinade, served over a zingy citrus and watercress salad.

Healthy Turkey Quick Leftovers Salad

Estimated Nutrition

Calories

355.2

kcal / serving

1420.8 kcal total

Carbs

28.8g

per serving

115.2 g total

Fat

9.7g

per serving

38.6 g total

Protein

39.1g

per serving

156.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

2 tablespoons

1 tablespoon

1 tablespoon

1 tablespoon

Fruits

piece

Orange

Peeled and thinly sliced

piece

Grapefruit

Peeled and thinly sliced

Meat

500

Roast Turkey Meat

Leftover, 4-6 handfuls, kept in large pieces

NutsSeeds

piece

Garlic

Cloves, peeled

pinch

Salt

pinch

Black Pepper

OilsFats

Groundnut Oil

Drizzle for the marinade

Other

Honey

2 tablespoons

Vegetables

100

Watercress

4 handfuls

Method

Preheat the oven to 200°C.

Strip the cooked turkey meat into large pieces.

Grind garlic and salt into a paste using a pestle and mortar.

Stir honey, soy, chilli sauce, ketchup, mustard, oil, and pepper into the garlic paste.

Toss the turkey in the marinade and transfer to a baking dish.

Bake the meat for 20 minutes until glistening.

Peel and thinly slice the oranges and grapefruit.

Toss the citrus slices with the watercress.

Pile the hot turkey onto the salad to serve.