It’s a cliche but we all need a recipe like this at this time of the year. Something easy, something healthy, something to bring new life and a new sensation to the tastebuds before we pack up the rest of the turkey and stick it in the freezer.
And goddammit…something healthy. Sorry but you’re welcome 🙂
Zingy sourness and salad are two things you don’t usually get from your roast dinners, so I’m bringing them to me, to you for the Christmas-New Year gap. Do add a dollop of that chutney someone got you for your stocking – it makes it.
Lemony Leftover Turkey Pitas
Around 150g (that’s two handfuls for me) or cooked turkey breast, leg, thigh, wing, head – whatever you’ve got
Splash olive oil
2 large white pita breads
1 handful of sliced radishes
3 finely chopped spring onions
2 handfuls sliced cherry tomatoes
2 handfuls chopped Romaine lettuce
juice of one lemon
2 generous dollops of chutney
salt and pepper
1. Pre-heat the oven to 200 degrees.
2. Generously season the turkey and fry until piping hot in the oil. Add a splash of water if it gets a little dry.
3. Pop the pitas in the oven for just a few minutes until lightly browned.
4. Mix all the vegetables together with the lemon juice, salt and pepper.
5. Remove the pitas from the oven and slice in half through the centre to create large pockets.
6. Stuff the turkey and salad, with a splodge of chutney, into the pitas.
And in the spirit of No Waste – I’m adding this to Elizabeth’s No Waste Food Challenge and Elizabeth’s Food Calendar – I’m sure there’ll be lots more turkey recipes over on both of those blogs if you’re stuck!