Turkey, Avocado and Cranberry Roasted Buckwheat Salad

Preparation Time: 15 minutes Cooking Time: 25 minutes
Serves: 4

What are you going to do with turkey leftovers? I have written a recipe which is both light and tasty and can be prepared simply and quickly with the meat left over from a large roast. It would work equally well with chicken.

Bulgar Wheat (Roasted Buckwheat groats) has a light moist texture and nutty flavour and is a popular alternative to rice in eastern Mediterranean countries, especially Turkey. It may be served as an accompaniment to kebabs or roast meats, or in a refreshing tabbouleh salad flavoured with onions, tomatoes, mint and lemon. It is commonly used in Kasha Varnishkes, a traditional Ashkenazi dish.

Ingredients

  • 450g (1 lb) roughly chopped cooked turkey
  • 170g (6oz) Cracked (Bulgar) wheat
  • 900ml (1 ½ pints) Chicken stock
  • 4 spring onions – trimmed and sliced
  • 2 cloves garlic – peeled and roughly chopped
  • 2 tablespoons – olive oil
  • 2 avocados – peeled and cubed
  • Juice and zest of 1 lemon
  • 2 tablespoons fresh parsley – finely chopped
  • 2 tablespoons fresh coriander – finely chopped
  • 2 tablespoons – dried cranberries
  • 2 tablespoons – Extra virgin olive oil
  • 1 teaspoon caster sugar
  • Salt and freshly ground black pepper – to taste

Garnish:

  • 4 sprigs of parsley
  • 2 tablespoons dried cranberries

Method

1) Heat the chicken stock in a medium saucepan and add the bulgar wheat. Simmer for 15 minutes until the stock has been absorbed and the wheat has softened. Set aside.
2) Heat the olive oil in a frying pan and lightly saute the spring onions and garlic.
3) Mix in the turkey and the remaining ingredients.
4) Season well.

To serve the stylish way: Garnish with sprigs of fresh parsley and sprinkle on some dried cranberries.

For further information please contact:

Denise's Kitchen
Northwood, Middlesex, HA6 2HD

Telephone - +44 (0)1923 836456, Fax - +44 (0)1923 826180
E-Mail - denise@jewishcookery.com