Turkey and Orange Prune Salad with Toasted Pecan Nuts

Serves 4

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 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

Method:

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

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