Peel and finely dice the shallots, then add to a small frying pan with a splash of olive oil and cook over a medium heat for around 5 minutes, or until golden and sticky. Finely grate in the zest from the clementines, then squeeze in the juice and cook for a further 5 minutes, or until reduced to a nice syrupy consistency. Pour in the vinegar and 4 tablespoons of olive oil, season to taste, then reduce the heat to low and leave to simmer until needed.
Heat a lug of olive oil in a large non-stick frying pan over a medium-high heat. Shred and add the turkey (I use brown and white meat) and fry for around 5 minutes until crispy. Roughly bash the nuts and seeds in a pestle and mortar, then add to the pan with the cranberries and honey. Season with salt & pepper and cook for a further couple of minutes, or until sticky and caramelised.
Meanwhile, trim the nice tops of the chicory, leaving them whole, then trim and finally slice the base. Place the chicory leaves onto a serving platter with the watercress and rocket. Drizzle over the warm dressing, pile the sticky, caramelised turkey on top and spoon over the yoghurt. Halve the pomegranate, then hold one half cut side down in your hand and bash the back with a spoon so the seeds fall over the salad. Serve and enjoy!