Turkey, avocado and cracked wheat salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Bulgar wheat |
| 2 | pints | Chicken or turkey stock; (or water) |
| 1 | Avocado | |
| 2 | Beef tomatoes | |
| Juice and zest of 1 lemon | ||
| 1 | teaspoon | Caster sugar |
| 6 | Spring onions | |
| 4 | tablespoons | Olive oil |
| Salt | ||
| Freshly-ground black pepper | ||
| 6 | ounces | Cooked turkey meat; cut into batons |
| 4 | tablespoons | Chopped fresh parsley |
| 2 | tablespoons | Chopped fresh coriander |
| 1 | Lemon; cut into wedges | |
Directions
Put the wheat into a large mixing bowl and pour over the boiling stock or water. Cover and leave to stand for 2-3 hours until the wheat is light and fluffy. Drain well and leave until the wheat is quite dry.
Skin and seed the tomatoes. Cut the flesh into small dice. Peel and remove the seed from the avocado and cut into segments or batons. Peel and chop the spring onions.
In a wide shallow bowl, whisk together the lemon juice and zest, sugar, olive oil, herbs and seasoning. Taste and add more lemon if needed.
Add the bulgar wheat, tomato, spring onions, avocado and turkey and toss in the dressing. Check and adjust seasoning, if necessary. Pile on to serving plates and garnish with lemon wedges and a few sprigs of herbs.
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