Well, it’s salad time of year, there’s no doubt about it! And, that means, it’s my favourite time of year, there’s no doubt about that! I just love summer…daylight savings, warm weather, sunny skies (most of the time!), outdoors and salads!
Mum has recently gone through a year’s worth of her Better Homes and Garden’s magazine subscription and ripped out all of the recipe’s she liked the look of. I had a quick flick through the pile and found a few that I liked also
This ‘turkey, cherry and haloumi salad’ was one of the recipes I grabbed and thought it would be perfect to try out before Christmas and see if it would be worthy of using any leftovers. I can confidently say it would be perfect for using up your turkey leftovers (or chicken too).
Turkey is not something we used to eat a lot at Christmas time, or at any time, for that matter. For us, Christmas lunches mostly consist of a bit of seafood, normally prawns, crayfish if we are lucky (although we haven’t had crayfish for a long time…our luck must have ran out!!); ham; roasted chicken and salad. Most Christmases we have a ”cold” lunch, as opposed to having a hot roast lunch. And, I love it….it’s by far one of my favourite meals of every year
DS and I missed the Aussie Christmas so much when we were overseas for Christmas a few years back that we even had a “cold” Christmas lunch of ham and salad, Aussie-style, whilst watching the snow fall outside from our hotel room in Banff (Canadian Rockies)….now that was something else!
Because I wasn’t prepared to roast a whole turkey to use left-overs for this recipe, I baked turkey drumsticks for about 40-45 minutes and carved the meat off of them to use in the salad.
This recipe is from Australian Better Homes and Gardens magazine:
1 bunch asparagus
2 tsp olive oil
180g (0.40 lb) haloumi, thinly sliced
50g (0.11 lb) baby rocket leaves
3 pre-cooked turkey drumsticks, meat carved off.
1 cup cherries, halved and pitted *
1/2 red onion, sliced
2 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 tsp Dijon mustard
2 tsp garlic granules **
pinch caster sugar
* I used fresh cherries, because it is also cherry-season!!! Halving and pitting cherries is hard word (and a bit messy!), so feel free to use jarred/canned ones that are already prepared, but I’m not sure they’ll be as nice as fresh ones
** I cheated…after preparing the cherries, I didn’t have the energy to slice or crush or do anything with fresh garlic, so I used the pre-ready stuff!
Cook your turkey drumsticks or use your already prepared left-overs.
Make your salad dressing first, so it has time for the flavours to combine while you make the rest of the salad. Combine all of the ingredients in either a screwtop jar and shake to combine (which I don’t have, but think is something I need!), or whisk all of the ingredients until combined.
Trim the ends off of the asparagus, place in a heatproof bowl and cover with boiling water for about 1 minute. Drain the boiling water and put your asparagus into a bowl of iced water for 2 minutes to cool. Remove the asparagus and pat dry with some paper towels.
Heat the olive oil in a non-stick frying pan over medium-high heat. Cook the haloumi slices for 1 min each side, until the slices are golden brown. Place on top of some paper towel on a plate to soak up some of the excess oil.
Arrange the rocket, turkey, cherries and onion in a serving/salad bowl. Top with the asparagus and haloumi and drizzle with some of the dressing. Serve the rest of the dressing on the side.