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Spiced Turkey Salad with Endive and Hazelnuts

This is a delicious and refreshing way to use up cooked brown turkey meat. Ras-el-hanout is a Morrocan spice mix. It means “top of the shop” or high class and a good mixture will contain about 20 spices but it can contain more. Commonly it has paprika, cumin, chilli, cinnamon, rose petals, fennel, allspice etc.

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For the turkey
400g cooked brown turkey meat
1 tbsp Ras el hanout
1 tbsp runny honey
2 tbsp olive oil
For the dressing
1/2 tbsp runny honey
1 fresh red chilli, de-seeded and finely chopped
1 medium shallot, or 1/2 a banana shallot, chopped
1 tbsp red grapefruit juice

1 tbsp orange juice
3 tbsp extra virgin olive oil
2 tbsp chopped fresh mint leaves

For the salad
2 heads red chicory
2 large handfuls of watercress and rocket mixed leaves
50g hazelnuts, toasted in the oven, cooled and very roughly chopped
1 red grapefruit, segmented (use the juice in the dressing)
1 orange, segmented (use the juice in the dressing)
2 tbsp roughly chopped mint

Yield – 4 servings


  1. Shred the brown turkey meat into bite sized pieces and mix with a good pinch of salt and the Ras El Hanout, leave to stand whilst you make the dressing.
  2. Make your dressing by whisking all the ingredients together, taste for seasoning.
  3. Put the salad leaves on a serving plate.
  4. Mix the honey with the turkey until coated. Heat the olive oil in a frying pan and turn to a medium heat. Stir fry the turkey for a few minutes until it is hot. Turn the heat up and  add two tablespoons of the dressing. Cook for a minute, add the hazelnuts and stir well.
  5. Scatter the meat on top of the salad and place the grapefruit and orange segments around the dish. Scatter over the roughly chopped mint
  6. Drizzle the remaining dressing over the top of the salad and serve.