(+1 rating, 1 votes)

 Loading ...

* 2 tbsp of well-washed capers
* 1/2 cup of flat-leaf parsley
* 700g of canned borlotti beans or chickpeas
* 750g of cooked turkey leg meat
* 2 thinly sliced spring onions
* 1tbsp of Dijon mustard
* 2 tbsp of red-wine vinegar
* 6 tbsp of extra virgin olive oil

The legs can be roasted one or two days before, then stripped for the salad.

Method

Chop 2 tbsp of well-washed capers with a 1/2 cup of flat-leaf parsley and put in a salad bowl with 700g of canned borlotti beans or chickpeas that have been well-drained and rinsed. Add 750g of cooked turkey leg meat in bite-sized pieces and 2 thinly sliced spring onions.

Make a dressing by mixing 1tbsp of Dijon mustard, 2 tbsp of red-wine vinegar and 6 tbsp of extra virgin olive oil.

Toss and serve.

Related recipes:

1. Marinated Chickpea Salad with Radishes and Cucumber
2. Corn and Radish Salad
3. Triple Bean Salad
4. Raw Corn and Radish Salad
5. Curry Turkey Salad