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Turkey with Quinoa, Aubergine, Red Peppers and Bengal Carrot Pickle

Cooking Directions

Serves 2:

Gently toast the pistachios in a frying pan. Cook the quinoa (or your choice of grains) according the packet. Stir in the tomato purée.

Meanwhile, heat a griddle pan, add a little olive oil and cook the red pepper and aubergine for around 4 mins or until cooked.

In a bowl mix the pistachios, quinoa, pepper and aubergine. Stir through the shredded turkey, Bengal Carrot Pickle and rocket. Season with salt and pepper to taste. Pile into a bowl and eat warm or eat cold as a side salad.


  • 50g Pistachios, halved
  • 250g Quinoa/your choice of grains
  • 1 tbsp tomato Purée
  • Olive oil
  • 1 small red pepper, cut into bite-sized pieces
  • 1 small aubergine, cubed
  • Shredded turkey (about 150g or whatever you have leftover)
  • 3 tbsp Tracklements Bengal Carrot Pickle 
  • Handful rocket
  • Salt & pepper

Product Information