Turkey leg and bean salad
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.
The best recipes from Australia's leading chefs straight to your inbox.
Sign upFrom our partners
Similar Recipes
Grilled steak and vermicelli salad with spicy dressing and smashed cucumbers
- 30 mins - 1 hr
- Danielle Alvarez
