Creamy turkey salad with red cabbage slaw, oranges & pomegranate
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Ingredients
4
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Preparation
- Blend together the pine nuts, lemon juice, water, rapeseed oil and spices until the mixture is smooth and creamy. Add the herbs and just blitz the sauce enough to finely chop the herbs.
- Season with salt and pepper and then pour over the diced turkey. Stir the sauce through the turkey making sure that all the pieces are coated.
- Next make the red cabbage slaw. In a large bowl whisk together the agave, mustard, lemon juice and a little salt. Then whisk in the oil until the dressing emulsifies, grind in some pepper and check the seasoning.
- Add the shredded red cabbage, red onion, pumpkin seeds, dried cranberries and orange zest to the bowl and mix together.
- To serve, cut the peel off the oranges, slice them in half lengthways and thinly slice each half. Place a handful of baby salad leaves on each plate (or on a large serving platter) then top with the red cabbage slaw.
- Scatter the oranges slices and pomegranate seeds over the red cabbage and finally top with the turkey salad.
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