Turkey Bulgur Salad Recipes

Steps:

• In a small saucepan, bring broth and water to a boil. Place bulgur in a large bowl. Stir in broth mixture. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain. Stir in the turkey, cucumber, beans, onions, olives and cranberries., In a small bowl, whisk the oil, lime juice and cranberry juice concentrate. Stir into bulgur mixture. Add tomatoes and parsley; gently toss to coat. Serve at room temperature or chilled.

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together half the herbs, half the lemon zest and juice, and all the harissa with some seasoning. Rub the turkey in the marinade and leave for 5 mins (or up to 24 hrs in the fridge).
• Lay out a large sheet of foil. Put the turkey and marinade, and wine or water, on top, then cover with another layer of foil, fold and crimp the edges to seal. Transfer the parcel to a tray, then bake for 30 mins until cooked through.
• Meanwhile, make the salad. Cook the bulgur following pack instructions. Drain, then mix with the remaining herbs, lemon zest and juice, plus the tomatoes, cucumber and pomegranate seeds. Slice the turkey and serve on top of the salad with the foil parcel juices poured on top.

Steps:

• Place bulgur in a bowl, add boiling water, cover, and let soak until tender, about 30 minutes.
• Cut turkey into 3/4-inch dice; coarse chop tomatoes.
• Cut cucumber, lengthwise into quarters, then 1/2-inch slices.
• Chop onions fine.
• Drain bulgur well and place in a large bowl.
• Add turkey, tomatoes, cucumber, and onions to bulgur.
• Place dressing ingredients in a glass jar with a tight fitting lid; shake to combine.
• Pour dressing over salad and toss.
• To serve: smear hummus on plates and pile salad next to it.