This is a rif on the classic Middle Easter layered salad, fattah, soft vegetables or meat coved in a rich tahini sauce and showered in nuts and herbs. I have given it a festive twist to pimp your leftovers on Boxing Day.
- Preheat the oven to 180. Chuck the bread into a roasting dish and drizzle over 2 tbsp of olive oil. Season with salt and pepper and roast for 12-15 minutes until golden.
- Meanwhile, heat the remaining oil in a non-stick frying pan over a medium heat. Add the garlic and cook for 10 seconds until fragrant. Chuck the turkey into the pan and stir-fry for 3-4 minutes until warmed through. Add the Baharat and mix well.
- Tip the yogurt, tahini, lemon and a good pinch of salt into a mixing bowl and mix well. It will do quite stiff so pour in 30-50ml of water, depending on the thickness of the yogurt and mix into a glossy smooth sauce. If you like this warm, cover with cling film and bung it into a microwave for a minute and then mix well.
- Spoon the yogurt onto a serving dish and arrange the turkey over the top. Scatter over the bread and then garnish with the pomegranate seeds, pine nuts and parsley leaves. Serve immediately with a green salad or leftover roasted vegetables.
120g crustless sourdough bread, ripped into small pieces
4 tbsp olive oil
2 cloves garlic, finely chopped
300g leftover turkey meat, shredded
1 tsp Baharat
300g Greek yogurt
The juice of ½ a lemon
60g pomegranate seeds
25g toasted pine nuts
A small handful of finely chopped parsley leaves
Sea salt and black pepper