Turkey and Orange Prune Salad with Toasted Pecan Nuts

  • 12 ready to eat prunes, stoned
  • 2 tbsp orange juice
  • 100g rocket leaves, washed
  • 100g watercress leaves, washed
  • 2 oranges
  • 50g pecan nuts, toasted
  • 500g cooked Golden Turkey breast, cut into chunks
  • For the dressing
  • 3 tbsp rapeseed oil
  • 1 tbsp cider vinegar
  • 1 tbsp if the reserved orange juice
  • 1 tbsp honey
  • ½ tbsp grain mustard
  • Chives to decorate
  • Sea salt and black pepper

Place the prunes in 2 tbsp of orange juice and simmer for 2 minutes, until the prunes are slightly soft. Remove from the juice and cool – reserve the juice. Take the orange peel and segment them and set aside.

To make the dressing, mix all of the ingredients together and season with sea salt and black pepper. To assemble the salad, divide the rocket and watercress leaves between 4 plates, layer up the leaves, with the turkey, orange segments, prunes and pecan nuts.

Dress the salads and garnish with the chives if you wish.

Per serving

439 kcal

20.1g fat

2.3g saturates

18.2g sugars

0.4g salt

Recipe courtesy of Golden Turkeys. Image courtesy of www.michaelpowell.com.

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