Moroccan style turkey salad


2 pitta breads
2 tbsp olive oil
1 large aubergine, diced
1 tbsp harissa
250 g cherry tomatoes, halved
500 g turkey breast, shredded
Small bag rocket leaves
1 pomegranate seeds only or tub of pomegranate seeds
mint leaves to garnish

Tear the pitta into pieces and fry in the olive oil until crisp.

Tip into a bowl, then fry the aubergine for 10 mins until soft. Add to the pitta with the harissa, tomatoes, turkey and rocket. Toss well. Scatter over pomegranate seeds and mint leaves and serve.

Original post with credits


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