Turkey leg and bean salad

all details

The legs can be roasted one or two days before, then stripped for the salad.

Ingredients

  • 2 tbsp of well-washed capers
  • 1/2 cup of flat-leaf parsley
  • 700g of canned borlotti beans or chickpeas
  • 750g of cooked turkey leg meat
  • 2 thinly sliced spring onions
  • 1tbsp of Dijon mustard
  • 2 tbsp of red-wine vinegar
  • 6 tbsp of extra virgin olive oil

Method

Chop 2 tbsp of well-washed capers with a 1/2 cup of flat-leaf parsley and put in a salad bowl with 700g of canned borlotti beans or chickpeas that have been well-drained and rinsed. Add 750g of cooked turkey leg meat in bite-sized pieces and 2 thinly sliced spring onions.

Make a dressing by mixing 1tbsp of Dijon mustard, 2 tbsp of red-wine vinegar and 6 tbsp of extra virgin olive oil.

Toss and serve.

 

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  • Main Ingredients - Turkey

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