Turkey with Quinoa, Aubergine, Red Peppers and Bengal Carrot Pickle
Posted on: December 01 2016
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