Ingredients

The following ingredients have 2 Servings
  • 120 g Salad leaves
  • 150 g Cooked beetroot (diced)
  • 180 g Leftover turkey (shredded)
  • 1 Avocado (sliced)
  • 2 tbsp Olive oil
  • 2 tbsp Balsamic vinegar
  • 1 pinch Sea salt and black pepper
  • 3 Clementines (peeled and sliced)
  • 25 g Pine nuts
  • 30 g Pomegranate jewels
  • 50 g Goat's cheese (crumbled)

Instruction

  • Toast the pine nuts in a dry frying pan until they start to brown.
  • Add the salad leaves to a mixing bowl. Cover with the dressing and add the turkey.
  • Add the beetroot, avocado, pomegranate seeds and clementines.
  • Mix well.
  • Serve with the pine nuts and goat's cheese.