Alex Macay
Alex Macay
Serves: 4
Prep time: 15 minutes
Cooking time: 15 minutes
This salad is a delight if you fancy something quick, fresh and light. Not that any of us do at Christmas time, but it would leave a little more room for cheese and pudding.
Ingredients
Method
Method

Start with the salsa. Get a medium sized bowl. Mix the sliced red onion with the lemon zest, lemon juice, chopped chilli and grated ginger. Mix the cranberries. Stir in the olive oil. Add the sliced basil then season to taste with salt, sugar and black pepper.


Mix half the salsa with the spelt. Season to taste then spread it over a large platter. Top with the sliced turkey. Toss the watercress with the apple and walnuts and scatter them over the top. Finally spoon the salsa over everything and serve.
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Ingredients

1 small red onion peeled and thinly sliced


Zest and juice of 1 and 1/2 lemons (5tbsp)


1 Small mild red chilli, de-seeded and finely chopped

2 tbsp grated ginger

4 tbsp dried cranberries

6 tbsp extra virgin olive oil

2 heaped tbsp sliced basil

250g ready to each Merchant Gourmet spelt 

400g leftover turkey, thinly sliced

1 x 80g pack watercress

10 fresh walnuts, cut into quarters

1 small Cox apple, very thinly sliced

Salt, sugar and freshly ground black pepper  

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Kelly Bronze Turkey