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Turkey, Kale and Pomegranate Salad with Orange Dressing

Preparation Time
10 minutes

Cooking Time
15 minutes

Serves
2

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free


Ingredients

  • 100g kale
  • 100g cooked turkey (leftovers are ideal)
  • 30g walnuts
  • 30g pomegranate seeds
  • 1 tsp. extra virgin olive oil
  • FOR THE DRESSING:
  • ½ large orange, juiced, plus a slice for flavour, plus zest
  • ½ lemon, juiced
  • 1 tsp. Lucy Bee Cinnamon Powder
  • 1 tbsp. honey

Method

  1. Add the kale to a saucepan with boiling water and cook for 3-4 minutes. Once your kale is cooked, add to a mixing bowl with your pre-cooked turkey, walnuts, pomegranate seeds and olive oil. Stir well and tip into your serving plates. Season and serve with the dressing.
  2. FOR THE DRESSING:
  3. Put the orange and lemon juice into a small saucepan and bring to the boil. Add the Lucy Bee Cinnamon powder, honey, slice of orange and zest. Leave to simmer until the dressing starts to reduce and thicken (around 8-10 minutes). Stir occasionally.

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