Moroccan turkey salad
By Good Food (BBC Good Food)
Use up abundant roast meat in a healthy salad with aubergine, tomatoes, pomegranate and mint.
- Tear the pitta into pieces and fry in the olive oil until crisp.
- Tip into a bowl, then fry the aubergine for 10 mins until soft.
- Add to the pitta with the harissa, tomatoes, turkey and rocket.
- Toss well. Scatter over pomegranate seeds and mint leaves.