Spiced freekeh, turkey and blueberry salad with Persian feta
The protein- and fibre-rich freekeh combines beautifully with juicy blueberries and mild turkey. Try it for dinner tonight!
- 500 g turkey breast
- 1 1/ 2 cups (300 g) freekeh, rinsed
- 4 large handfuls baby spinach, coarsely shredded
- 30 g butter
- 1/ 2 cup (60 g) flaked almonds
- 1/ 2 medium red onion, thinly sliced
- 2 x 125 g punnets blueberries
- 125 g Persian feta, crumbled
- 1/ 4 cup (60 ml) lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
- 1/ 2 teaspoon ground cinnamon
- 1/ 2 teaspoon caster sugar
- 1/ 4 cup (60 ml) olive oil
- sea salt and freshly ground black pepper
- Remove and discard the skin and any sinew from the turkey. Place in a medium saucepan, cover with cold water and gently simmer for 20 minutes, or until cooked through. Set aside to cool slightly in the poaching liquid. Transfer turkey onto a plate and refrigerate until completely cool.
- Meanwhile, bring 3 1/ 2 cups (875 ml) of water to the boil in a medium saucepan. Add the freekah, decrease the heat to a gentle simmer and cook for 15 minutes, or until tender and most of the water has been absorbed. Drain and transfer in a medium bowl. Add the spinach and mix to wilt. Spread out onto a tray and set aside to cool.
- To make the dressing, combine the lemon juice, cumin, cardamom, cinnamon and caster sugar in a small bowl. Gradually whisk in the oil and season with salt and pepper.
- Melt the butter in a medium frying pan over medium heat. Add the almonds and cook for 4–5 minutes, until golden brown. Transfer onto a plate lined with kitchen paper, to drain.
- Shred the cooled turkey into small strips.
- Combine the turkey, freekah, onion and blueberries in a large bowl. Pour over the dressing and toss to coat.
- Scatter with Persian feta and butter toasted almonds to serve.